Italian almond Florentines, or are they Austrian?

Heavy cream, butter, honey, sliced almonds, chocolate, strong coffee, chopped candied cherries and orange peel, sugar, a little flour and butter, butter, butter. What’s not to love?

This recipe starts with boiling a thick syrup of butter, cream, honey and sugar, then adding the candied fruit, nuts and flour. Dollops of batter spread into little circles bubble as they bake and become lacy thin wafers. After they cool coat their smooth undersides with a glaze of melted butter and semi-sweet chocolate mixes with extra-strong coffee. Yum! Crisp, chewy and buttery, Florentines are decadently sweet and delicious.

Sharon Tyler Herbst says that Italian and Austrian bakers vie for the credit for creating these confections, but elsewhere a good argument is made for laying the blame at the feet of Caterina de’Medici and the French patisseries under her considerable, if long ago, influence. Actually it’s the name she probably sprinkled about. That and her love of spinach, which may just be the antidote for these Florentines!


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , , , , . Bookmark the permalink.

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