Italian Florentine Cookies: A Nutty, Fruity Christmas Classic
Nutty, fruity, and covered in chocolate, Italian Florentine Cookies are the ultimate festive indulgence.
Servings: 24 bars
Calories: 190kcal
Equipment
Ingredients
For the crust:
- 1 ½ sticks unsalted butter softened (12 Tbsp.)
- 3 egg yolks room temperature
- ¾ cup packed dark brown sugar
- 2 tsp. minced orange zest
- 1 cup all-purpose flour
- ¼ tsp. table salt
For the filling:
- 6 Tbsp. unsalted butter
- 1 cup granulated sugar
- ⅓ cup heavy cream
- ¼ cup honey
- 1 cup sliced almonds
- ¼ cup dried cranberries
- ¼ cup dried tart cherries
- 1 Tbsp. minced orange zest
- ½ cup semisweet chocolate chips melted
Instructions
For the crust:
- Preheat oven to 350°.
- For the crust, beat 1½ sticks of butter and egg yolks in a stand mixer with paddle attachment until combined, ⏰ 3–4 minutes.
- Add brown sugar and 2 tsp. zest; beat until light and fluffy.
- Add flour and salt and blend just until incorporated.
- Coat an 8½×12-inch baking sheet with nonstick spray, line with parchment paper, and coat paper with nonstick spray.
- Spread crust onto the prepared baking sheet with an offset spatula.
- Bake crust until golden, about ⏰ 15 minutes; transfer from the oven to a cooling rack.
For the filling:
- For the filling, heat 6 Tbsp. butter, granulated sugar, cream, and honey over medium until sugar dissolves; bring to a boil.
- Cook mixture until it reaches 240° on a candy thermometer, about ⏰ 5 minutes.
- Remove from heat and stir in almonds, cranberries, cherries, and 1 Tbsp. zest.
- Spread filling over crust and bake ⏰ 15 minutes; cool on a rack. Chill bars until ready to cut.
- Remove bars from the baking sheet, loosening sides using a bench knife. Peel off parchment paper.
- Cut bars into 24 triangles using a large chef’s knife.
- Drizzle chocolate over bars.
Notes
***Test Kitchen Approved
The filling should reach the soft-ball stage, which is about 240 degrees. A candy thermometer will help you know when you’ve hit that mark. Best chocolate for coating or drizzling: Use high-quality semi-sweet or dark chocolate for the best flavor. If you want a sweet option, milk chocolate works, too, but dark chocolate's slight bitterness complements the cookies' sweetness beautifully. How to store Florentine Cookies: Store your cookies in an airtight container at room temperature for up to a week. To keep them crisp, place parchment paper between layers. Avoid storing them in the fridge, as they can absorb moisture and lose their crunch. How to Freeze Florentine Cookies: First, lay the cookies in a single layer in a freezer-safe container. Use parchment paper between layers to stop them from sticking together. They can be stored for up to 2 months. Thaw them at room temperature before serving.
The filling should reach the soft-ball stage, which is about 240 degrees. A candy thermometer will help you know when you’ve hit that mark. Best chocolate for coating or drizzling: Use high-quality semi-sweet or dark chocolate for the best flavor. If you want a sweet option, milk chocolate works, too, but dark chocolate's slight bitterness complements the cookies' sweetness beautifully. How to store Florentine Cookies: Store your cookies in an airtight container at room temperature for up to a week. To keep them crisp, place parchment paper between layers. Avoid storing them in the fridge, as they can absorb moisture and lose their crunch. How to Freeze Florentine Cookies: First, lay the cookies in a single layer in a freezer-safe container. Use parchment paper between layers to stop them from sticking together. They can be stored for up to 2 months. Thaw them at room temperature before serving.
Nutrition
Calories: 190kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 25mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg