Florentine cookies, known in German as “Florentiner”, are a cherished cookie with roots tracing back to 17th-century France and likely influences from Italian Tuscany. The traditional German version below follows a classic approach: no wheat flour or eggs, instead relying on nuts, butter, honey and candied fruit. These cookies are naturally gluten-free and are often finished with a chocolate-coated base. Enjoy baking this authentic German-style Florentine recipe!
Ingredients Florentine Cookies
(makes about 40)
50 g candied fruit (cherries, lemon or orange)
75 g sugar
50 g butter
1 packet vanilla sugar (about 8 g)
150 g heavy cream
1 tbsp flour
50 g honey
50 g chopped almonds
100 g sliced almonds (preferably blanched)
1 tbsp sunflower oil (or neutral-tasting oil)
100 g dark chocolate
round cookie cutter (about 3 inches)
Baking Instructions Florentine Cookies
1. Chop the candied fruit into very small pieces.
2. In a small pot, combine butter, vanilla sugar, regular sugar, honey and heavy cream. Stir over medium heat until the mixture comes to a gentle boil.
3. Reduce heat and stir in the chopped candied fruit and the tablespoon of flour. Let the mixture simmer for 2 minutes.
4. Add the chopped and sliced almonds, stir to combine, and let the mixture rest for about 1 minute on the lowest heat or with the stove turned off so the almonds soak without cooking further.
5. Preheat the oven to 345°F (about 175°C). Line a baking tray with parchment paper.
6. Using two teaspoons, place small mounds of the mixture on the prepared tray, spacing them roughly 1.5 inches (4 cm) apart to allow spreading.
7. Bake for 10–12 minutes, until golden around the edges.
8. While the cookies are still hot, place a round cookie cutter over each cookie, press down gently and wiggle slightly to cut a neat round. Allow the cookies to cool completely on the tray.
9. Once cooled, carefully lift the cookies from the parchment and place them upside down on a cooling rack.
10. Chop the dark chocolate and melt it using a double boiler (or a heatproof bowl set over gently simmering water). Stir in the tablespoon of oil to give the chocolate a smooth, glossy finish.
11. Dip the bottom of each Florentine into the melted chocolate using two forks, then use another fork to create wavy or decorative lines on the chocolate if desired. Place the cookies back on the rack or on parchment to let the chocolate set.
These Florentines keep well in an airtight container for several days. The combination of crunchy almonds, sweet honey and candied fruit with a bittersweet chocolate base makes them a favorite for tea time or gift boxes.