Advertisement
  • Newsletter
  • Subscribe

Cherry-Almond Florentines

8

  • Prep Time1 h 20 min
  • Total Time1 h 20 min
  • Makes20
By Chatelaine
A pink cookie tin filled with chocolate dipped cherry-almond florentines.
Chatelaine Triple Tested

These sweet and crisp cherry-almond florentines are an elegant addition to you holiday cookie tin. 

Ingredients

  • 1/2 cup 35% cream

  • 1/2 cup granulated sugar

  • 1/4 cup unsalted butter

  • 1/2 cup all-purpose flour

  • orange zest, from 1 orange

  • 1/4 tsp salt

  • 1/4 tsp vanilla

  • 1/4 cup chopped slivered almonds

  • 1/4 cup chopped dried cherries

  • 2 tbsp finely chopped candied ginger

  • 84 g dark chocolate

Instructions

  • Preheat oven to 325F. Line 2 baking sheets with parchment paper. Add cream, sugar and butter to a medium saucepan and set over medium. Bring to a simmer, whisking frequently, then remove from heat. Whisk in flour, orange zest, salt and vanilla until smooth. Stir in almonds, cherries and ginger. Drop mounds of batter, 1 level tbsp each, on 1 baking sheet, at least 2 in. apart. Cookies will spread as they bake.

  • Bake in centre of oven until edges are golden and centres are bubbly, 10 to 11 min. Cool cookies on sheet for 2 min, then transfer to a wire rack and cool completely. Repeat with remaining batter.

  • Melt chocolate and drizzle or dip cooled cookies. Refrigerate cookies until chocolate is firm, about 10 min. Store between sheets of waxed paper in an airtight container up to 5 days or freeze up to 1 month.

Watch how to melt chocolate using a double-boiler

https://www.youtube.com/watch?v=GVsBLZxZUGQ

Nutrition (per serving)

Calories 107, Protein 1g, Carbohydrates 12g, Fat 6g, Fibre 1g, Sodium 33mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"
Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.