Florentine cookies are one of those VERY traditional Italian Cookie recipes.
Some of the traditional recipes call for nuts, some don't. My florentine cookies don't call for nuts, but you certainly could add them. If you are looking for that nutty, buttery, sticky flat cookie similar to this, see my amaretto lace cookies.
Florentine cookies are NOT pizzelles - (see pizzelle recipe). Pizzelles need a pizzelle iron and they have a waffle-y shape. These guys are baked in the oven. And these guys spread in a free form shape. YOU HAVE TO USE butter to get them to spread. The flavor is great. And you can be creative in the chocolate glaze. You can drizzle it. Dip half. Dip the bottom. Or whatever looks impressive. I have even made them before with NO glaze.
I've answered a couple of questions in the section below . Hope you found the recipe you were looking for. And thanks for stopping by -
* 1/2 cup butter (1 stick)
* 1/2 cup white sugar
* 1/2 cup brown sugar
* 1 large egg
* 1 teaspoon vanilla
* 1/2 cup quick oats (INSTANT OATS, and not OLD-FASHIONED oats)
* 1/2 cup of flour
* 1/2 teaspoon salt
(everything is "1/2's", for the most part. Makes it easy to remember)
* Pre heat your oven to 350 degrees
* Cream butter and both of the sugars in a large bowl. I use a mixer to really get them blended.
* Beat in the egg and vanilla
* Stir in the oats, flour, and salt just until they are combined.
* Drop HEAPING tablespoons onto parchment or waxed paper. Leave ROOM. AND only do 4 at a time - these guys spread!
* Bake in batches of 4 cookies at a time about -8 minutes - or whatever you oven needs. But they need to be set and browned.
* Cool for a few seconds then very CAREFULLY transfer them to a rack to cool. ( Ya gotta do this part carefully because they break so easily.)
* Once they have cooled - melt chocolate and dip or drizzle. Traditionally we just coat the bottom. But now-a-days creativity is in. So swirl or dazzle away.
Yep. Or these won't spread and get brown. Florentine cookies are known for their distinct flat dainty shape - along with that golden color from the butter browning. You just won't get that with margarine.
I'm a huge fan of a Silpat. They are a silicone baking mat that sits on top of your cookie sheet. If you don't have one try this - wax paper. Before I had a Silpat I used plain ole waxed paper with a Pam type spray. You want to be real careful though. You don't want to saturate the paper just lightly spray. But I am warning you the butter and sugar in these will make it sticky!
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