Florentine Love Knot Cookies
Delight your taste buds with Florentine Love Knot Cookies, a stunning combination of nutty, citrusy, and chocolatey indulgence. These delicate lace cookies are crafted from a buttery almond base laced with finely chopped candied orange peel, offering a subtle hint of citrus in every bite. Irresistibly thin and crisp, the cookies are twisted into elegant knot shapes and finished with a decadent drizzle of dark chocolate ganache. Perfect for special occasions or as an edible gift, these European-inspired treats are as visually captivating as they are delicious. Ready in under 40 minutes, this recipe is an impressive yet approachable way to elevate your cookie game. Pair with coffee or tea for a truly sophisticated snack experience!
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Ingredients
- 6 tablespoons Unsalted butter
- 0.5 cup Granulated sugar
- 0.25 cup Light corn syrup
- 0.33 cup All-purpose flour
- 0.5 cup Sliced almonds, finely chopped
- 3 tablespoons Candied orange peel, finely chopped
- 4 ounces Dark chocolate (60-70% cocoa), melted
- 2 tablespoons Heavy cream
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a medium saucepan, combine the butter, granulated sugar, light corn syrup, and salt over medium heat. Stir constantly until the butter is melted and the mixture is smooth, about 3-4 minutes.
Step 3
Remove the pan from heat and whisk in the flour until fully incorporated. Fold in the chopped almonds and candied orange peel.
Step 4
Drop about 1 teaspoon of the mixture onto the prepared baking sheets for each cookie, spacing them at least 3 inches apart to allow spreading. Spread each mound gently into a thin circle with the back of a spoon.
Step 5
Bake in the preheated oven for 6-8 minutes, or until the edges turn golden brown. Rotate the baking sheets halfway through baking for even coloring.
Step 6
Let the cookies cool for about 30 seconds on the baking sheet, then quickly and carefully twist them into loose knot shapes while they’re still pliable. Transfer to a wire rack to cool completely.
Step 7
Once all cookies are shaped and cooled, melt the dark chocolate with the heavy cream in a heatproof bowl set over a pot of simmering water or in the microwave in short intervals, stirring until smooth.
Step 8
Drizzle the melted chocolate over the cooled cookies in a decorative pattern. Allow the chocolate to set completely before serving or storing.
Step 9
Store the cookies in an airtight container at room temperature for up to 4 days. Enjoy these sweet and crispy treats with coffee or tea!
Nutrition Facts
| Serving size | 507 grams (507.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2427 |
| Total Fat 145.60g | 187% |
| Saturated Fat 71.60g | 358% |
| Cholesterol 216mg | 72% |
| Sodium 650mg | 28% |
| Total Carbohydrate 276.00g | 100% |
| Dietary Fiber 15.50g | 55% |
| Total Sugars 218.80g | |
| Protein 22.40g | 45% |
| Vitamin D 0IU | 0% |
| Calcium 248mg | 19% |
| Iron 13mg | 72% |
| Potassium 1106mg | 24% |
Source of Calories