Yield: Yields about sixty 1-1/4-inch diamond-shaped cookies.
For best results, you’ll need a candy thermometer for this recipe. Chopped candied citrus peel is an excellent addition. To make candied citrus peel, simmer orange zest in a sugar syrup until tender and let cool.
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In Kansas City there is a lovely Swiss bakery, Andre's, that makes these wonderful Florentine bar cookies. When I saw this recipe in a magazine, I knew this was what I was looking for to duplicate the cookie at Andre's. The shortbread cookie base is very dense & rich with butter. In looking at some other similar recipes, you may find a cookie base with less butter. This year I halved the recipe to fit into a 9 X 12 pan, and that worked well. With the parchment lining the pan, it easily lifted out. I cut back on the ratio of honey to about 1/3 honey, 2/3 light corn syrup. I also used chopped candied fruits and cherries. It is elegant.
We've made these almost every year since the recipe was first published. It's a lot of work, but worth the effort for a once/year indulgence. They are sort of hard to cut exactly and neatly.
Wonderful cookie. Every time I make them people rave! The recipe may seem intimidating but it really is not that difficult. I have sometimes substituted with pecans, or maple syrup for the honey and even omitted the orange...all versions were still delicious. I do recommend following the recipe the way it's written first, then experiment. I must agree with the other reviewer, I don't find any need to score the back, they seem to cut just fine without.
this recipe is great. it sounds complicated but it's not so tough. Cutting the finished sheet of florentines is a little daunting, and I must admit I didn't bother with all the scoring. I just cut the darn things. I would suggest if you have room that you put a sheet pan under these while they are baking. Spills and overflow would be unfortunate with this.
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