Without flour and eggs, but with a plethora of nuts and dried fruits. Try out the recipe for traditional cookies inspired by the cuisine of Florence!
Ingredients
- Brown sugar – 100 g
- Butter – 80 g
- Almonds – 200 g
- Honey – 60 g
- Hazelnuts – 50 g
- Grated orange zest – 1 tablespoon
- Orange juice – 125 ml
- Dried apricots – 100 g
Preparation
Roast almonds and hazelnuts on a baking sheet for 8-10 minutes at 180°C. Let cool, then finely chop or grind in a grinder. In a saucepan, combine orange juice, grated orange zest, butter, honey, and brown sugar. Cook over low heat for about 10 minutes. Remove from heat, add nuts and chopped dried apricots (or cranberries). Let cool.
Using a spoon, place portions of the dough on a baking sheet lined with parchment paper, spacing them about 7-8 cm apart. Bake at 170°C (convection) or 180-190°C (without convection) for 12-15 minutes until they turn intensely golden brown.
