Prep 20 m
Bake 8 m


  1. 1 of 1 Grease a 12-cup 3-inch muffin or muffin-top tin. (For free-form cookies, line a baking sheet with aluminum foil and grease foil.) In a medium saucepan, combine 2/3 cup granulated sugar, 1 stick (1/2 cup) salted butter and 2 tbsp each light corn syrup and milk. Cook over medium until mixture registers 235 degrees (soft-ball stage) on a candy thermometer. Remove pan from heat. Stir in 1 cup sliced almonds, 1/2 cup all-purpose flour, 2 tbsp each finely chopped glace cherries and citron and 1/2 tsp vanilla extract. Drop teaspoonfuls into muffin cups (or 4 inches apart on foil). Bake at 350 degrees until edges brown, 7 to 8 minutes. (If free-form, shape into circles while warm.) Loosen cookies with a small spatula; remove from cups to a wire rack to cool. If cookies stick in cups, return to oven for 30 seconds. Repeat with remaining batter. In a bowl over hot (not boiling) water, melt 1 cup semisweet chocolate chips. Spread smooth sides of cookies with chocolate; sandwich 2 cookies, chocolate sides together. Chill to set chocolate.
Nutrition Information for Florentines
Servings Per Recipe:
Per Serving: 142 kcal cal., 12 g sugar, 8 g Fat, total, 16 g carb., 1 g fiber, 2 g pro., 33 mg sodium