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Florentines are lace cookies with the addition of minced candied orange peel. Yes, you can buy the orange rind; but trust me, if you make your own, the results will be worth it- and you have the bonus of snacking on the leftovers!

Florentines are traditionally made with chopped nuts and minced orange peel. My grandchildren are allergic to nuts. You can definitely omit the nuts and just mix in the orange peel. The batter will perform its magic and you will still have lacey Florentines that are nut-free.

Note: Do not refrigerate or freeze!


By Gloria Kobrin Published: July 7, 2015

  • Yield:

  • 60
  • Cook time:

  • 28 mins


  • 1/2 cup non dairy margarine/sweet butter
  • 1/2 cup light corn syrup
  • 2/3 cup dark brown sugar firmly packed
  • 1 cup flour
  • 1 cup finely chopped pecans unsalted
  • 1 cup minced candied orange rind full 1 3/4 cup candied peel


  • strainer
  • 1 medium saucepan
  • 2 teaspoons
  • 1 large cookie sheet lined with baking parchment
  • 1 spatula
  • 2 cooling racks


  1. Preheat oven to: 350° F. Pour candied orange peel into strainer and shake firmly to remove excess sugar.
  2. Put margarine, corn syrup and sugar in saucepan over low flame. Melt margarine slowly before bringing the mixture to a boil. Once boiling, remove saucepan from flame. Stir in flour, nuts and orange rind. Cool 15 minutes while mixture thickens.
  3. Scrape small amounts of batter from one teaspoon with the other on to cookie sheet. Leave three inches between cookies. They will spread a great deal.
  4. Bake 9 to11 minutes or until cookies are mahogany brown. Watch the cookies carefully. They go from perfect to burned very quickly. Remove cookie sheet from oven and allow cookies to cool one minute before gently removing them to cooling rack. The cookies will still be flexible. They will crisp on the rack.
  5. Store in an airtight container with waxed paper between the layers.