Walnut Florentines
Delicate walnut Florentines combine crunchy nuts with a thin chocolate coating, offering a rich, sweet treat perfect for elegant gatherings or gift-giving occasions.
Ingredients
Instructions
- Combine butter, cream, and brown sugar in a saucepan; heat slowly until butter melts.
- Remove from heat, stir in flour and salt, and blend until smooth.
- Stir in chopped walnuts and candied orange peel.
- Drop rounded teaspoonfuls onto a greased cookie sheet.
- Flatten lightly with the back of a spoon.
- Bake at 350°F for 10 to 12 minutes.
- Let stand 1 to 2 minutes on the cookie sheet, then remove with a spatula to a wire rack to cool.
- When cool, melt semi-sweet chocolate and spread a thin layer on the bottoms of the cookies.
Tips & Substitutions
For a richer flavor, consider substituting half of the walnuts with pecans or hazelnuts. If you don't have candied orange peel, dried apricots or raisins can work as alternatives. Ensure the butter is at room temperature for easier blending. For a fun twist, sprinkle some sea salt on top before baking, enhancing the flavor contrast. These cookies are similar to Brazilian Coconut Cookies in texture and sweetness.
Serving Suggestions
These Walnut Florentines can be enjoyed as a delightful afternoon treat with tea or coffee. They pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a festive touch, serve them on a platter alongside other holiday cookies like Dutch Santa Claus Cookies to impress your guests.
Storage & Reheating
Store Walnut Florentines in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, refrigerate them for up to two weeks. To reheat, place them in a preheated oven at 300°F for about 5-7 minutes to regain their crispness without melting the chocolate layer.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Florentines contains roughly 83 calories, with 1g protein, 5g carbohydrates, and 7g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose has a good binding agent to maintain the cookie's structure. Additionally, double-check that all other ingredients are gluten-free, particularly the chocolate.
How can I prevent the cookies from spreading too much while baking?
To prevent spreading, chill the dough for about 30 minutes before baking. Also, make sure your butter isn't too warm; softened butter is ideal. If the dough feels too soft, adding a bit more flour can help achieve the right consistency.
What is the best way to melt chocolate for the cookies?
The best way to melt chocolate is using a double boiler, where you place a heatproof bowl over simmering water, ensuring the bowl doesn't touch the water. Stir gently until melted. Alternatively, you can microwave it in short bursts (15-20 seconds), stirring in between, to avoid burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).