These Florentine butter cookies consist of two layers. A candied nut and seed layer and a butter cookie layer. The nut caramel gives this cookie a crunchy chewy texture and the butter base has a melt-in-mouth texture. The rich and indulgent flavour of these cookies makes them a festive or party favourite. But these cookies are so delicious that you’ll probably be making them for your everyday cravings.
Traditionally Florentines are Italian cookies. They are formed by mixing nuts and seeds in a caramel sauce and then baked. But this cookie is more of a new kind in which a shortbread crust is introduced. I prefer this kind. Not only does this kind elevate the taste to another level but is simpler to make than the traditional Florentine.
Fan of simple butter cookies try my Classic Shortbread, Chocolate Shortbread, Butter cookies.
Traditional Florentines use almonds for caramel but you can use almost any kind of nuts, seeds, or dry fruits. Such as walnuts, hazelnuts, dried cranberry, raisins, dried oranges etc.
You do require a little bit of ingredients for this recipe but all of them are easily available. This cookie does require a little bit of time but the process is simple. No need for mixers just a plain old whisk and spatula would do. In short, don’t get carried away by the steps just try this recipe I am sure you’ll be baking them more than once.
Ingredients required:-
(For the detailed ingredient list find the recipe card below)
Butter Cookie Base
- Butter
- Powdered/Icing sugar
- All-purpose flour
- Cornflour
- Salt
Nuts caramel
- Almonds
- Pumpkin, watermelon, and sunflower seeds-
- Butter
- Heavy Cream
- Honey
- Powdered Sugar
How to make Florentine Butter Cookies?
(For the detailed instruction list find the recipe card below)
Butter Cookie Base
- Whisk butter and sugar until pale and creamy. Sift in the dry ingredients. And use a spatula or fingers to make a dough.
- Transfer the dough to a lined baking sheet and spread evenly.
- Score the dough and prick the surface with a fork. Bake until a slight golden colour is achieved. Let it cool completely
Nut caramel
- Dry roast the nuts and seeds in a flat bottom pan or oven. Set aside.
- In a saucepan add sugar, cream, honey, and butter. Cook till it thickens and reduces in volume.
- Add the roasted nuts and seeds and cook till thickened.
Florentines
- Spread the caramel evenly on the cookie base.
- Bake again till a light brown colour is achieved.
- Cut the cookies while it’s still warm.
Storage of Florentine Butter Cookies?
These cookies can be stored in an airtight container:
At room temperature for 4-5 days
In the refrigerator for 10 days
In the freezer for 3 months
While storing place parchment/butter paper between layers. It prevents sticking and breaking, particularly when on the move.
If you liked this recipe, try these!
Florentine Butter Cookies
Ingredients
Butter Cookies
- 100 g Butter ⅜ cup + 1 tbsp
- 50 g Powdered/Icing sugar ⅜ cup
- 140 g All-purpose flour 1⅛ cups
- 10 g Cornflour 1 tbsp
- ¼ tsp Salt
Nuts caramel
- 80 g Almonds ⅔ cup
- 15 g Pumpkin Seeds 2 tbsp
- 15 g Watermelon seeds 2 tbsp
- 15 g Sunflower seeds 2 tbsp
- 40 g Butter 3 tbsp
- 50 g Heavy Cream 3⅜ tbsp
- 33 g Honey 1⅝ cup
- 50 g Powdered Sugar ½ cup
Instructions
Butter Cookie Base
- Preheat oven to 180°C/350°F.
- Line an 8×8-inch pan with butter/parchment paper.
- In a large bowl, whisk butter, and sugar until creamy and pale.
- Sift in the flour, cornflour, and salt. Use a spatula to fold in until it forms a dough. You can also employ your fingers to form a dough.
- Transfer the dough to the prepared pan. Roll out the dough evenly. Score the dough in the preferred shape and prick the surface with a fork.
- Bake in a preheated oven at 180°C/350°F for about 15-20min or until the base is a little brown.
- Set aside for cooling.
Nut Caramel
- In a flat bottom pan dry roast almonds, watermelon seeds, sunflower seeds, and pumpkin seeds.
- In a saucepan, add butter, sugar, honey, and heavy cream.
- Cook over medium heat until butter is melted and bring it to a boil.
- Then lower the heat and continue cooking until the sauce is thickened and the volume will decrease.
- Then add in the roasted almonds and seeds. Continue cooking until the mixture is thick and gluey.
- Remove from the heat. Immediately transfer over the baked crust.
- Use a spatula to spread the mixture as evenly as possible.
- Bake in preheated oven at 180°C/350°F for about 15 min or until the brown you desire.
- Cut the cookie while it’s still a little warm. Once it’s completely cooled, the cutting will be slightly more difficult.
- Store them in an air-tight container or serve after they have cooled completely.
Notes
- You can add your favourite nuts, seeds and dry fruits such as dried cranberry, walnuts, raisins etc.
- Cut the cookies while they are still warm.
- Before storing make they are completely cooled.