Florentine Christmas Cookies

1st December 2019, I am really really happy for two reasons.
First: I love Christmas time!! Second: Today I’m launching my food blog.
I began my food photography journey less than one year ago, without thinking that one day I would start my own blog. I never thought about it, and yet here I am.

I’ve always loved food photography and seeing this project growing every day fills me with joy. I hope I will be able to inspire you with my recipes and with my pictures.

Florentine Christmas Cookies

These cookies as very popular in Switzerland around Christmas – they are not known in Florence or Italy btw – They are the perfect combination of Christmas flavors: honey, almonds, chocolate, and candied orange zest.
They are pretty quick to prepare and a very fancy home-made-present.

Florentine Christmas Cookies

Crispy cookies with honey, almonds and a chocolate bottom
Prep Time10 minutes
Cook Time10 minutes
Baking Time15 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: Swiss
Keyword: almond, cookies
Servings: 20 pieces (about)


  • oven


  • 50 g butter
  • 90 g sugar
  • 30 g cream
  • 60 g honey
  • 90 g sliced almonds
  • 90 g slivered almonds
  • 1 tbsp candied fruits
  • 100 g chocolate (for the bottom)


  • Melt the first 4 ingredients at medium temperature and
    then turn off the heat, add the almonds and the candied fruits and stir until
    well coated.
    Preheat the oven at 180 °C / 350 °F
    With the help of two teaspoons put a small quantity – about 1 tsp of the mixture – either in a silicone muffin mold or directly on a baking sheet. Consider that the mixture will melt and spread (see notes).
    Put the cookies in the oven and cook for about 5 – 7 minutes at 180 °C / 350 °F or until they become slightly brown at the edge. In this phase, you should be checking them frequently to prevent them from burning.

    When ready, let cool down and harden. In the meanwhile melt the chocolate in a bain-marie and with a pastry-brush spread some melted chocolate on the bottom of the cookies. Let them cool down with the bottom up. When the chocolate has hardened, the cookies are ready to store.


By using the mold you’ll have a more precise shape and less breakable cookies but I used many times the baking sheet method and it was fine too. The backed cookie should be about 2 mm thick. I think the thinner the better, but if it’s too thin it will break. 

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