Florentine biscuit

Florentine biscuit is a type of sweet pastry that originated from Florence, Italy. It is known for its delicate, lace-like structure and its combination of sweet and nutty flavors.

History

The Florentine biscuit, also known as a Florentine cookie or simply Florentine, is believed to have been created during the Renaissance period in Florence. The exact origins of the biscuit are unclear, but it is often associated with the court of the Medici family, who ruled Florence during this time.

Ingredients and Preparation

The primary ingredients of a Florentine biscuit are almonds, honey, and sugar. These are combined to create a mixture that is then spread thinly and baked until it becomes crisp. Some variations of the recipe may also include other types of nuts, such as hazelnuts or pistachios, or dried fruits like cherries or cranberries.

Once the biscuit has cooled, it is often coated on one side with chocolate. This can be either dark or milk chocolate, depending on the recipe. The chocolate not only adds an additional layer of flavor, but also helps to keep the biscuit crisp.

Variations

While the traditional Florentine biscuit is made with almonds, honey, and sugar, there are many variations of this recipe around the world. In some countries, such as the United States, the biscuit is often made with oats instead of almonds. This version is typically softer and chewier than the traditional Florentine.

In France, the Florentine biscuit is known as a florentin and is typically made with candied fruit and honey. The French version is also often topped with a layer of chocolate.

See Also

• Italian cuisine
• List of Italian desserts and pastries
• Medici family
• Renaissance