What’s the best cookie in the world? Hell ye, florentines! I like every possible version of it. Mine are similar to what my mum used to make for Christmas, gooey, sweet and a little crunchy. But then you get the store bought versions with are cruuunchy! So crunchy. I like them too. I don’t actually know which way they are supposed to be like, but it doesn’t matter, there are chocolate and nuts in all of them.


So it’s been about time that I tried to make them myself (yup I usually only eat them, never make them). I guess if there is something you like above everything else it’s hard to match those memories by attempting your own version. But I just had to go for it. I have recently seen quite a few versions of my fellow bloggers and it inspired me to try my own. And yes, it’s safe to say it was a success. So happy to share this recipe with you.


  • Servings: 30 cookies
  • Difficulty: medium
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1 tbsp butter
1,5 dl cream
1 tsp honey
100g sugar
100g candied fruit, minced
50g almond slivers
50g flaked almonds

2-3 tbsp flour

125g milk chocolate

1. First bring the butter, cream, honey and sugar slowly to the boil.
2. Reduce the heat and simmer gently while adding the candied fruit, and the two types of almonds.
3. Mix well and simmer for about 3 minutes.
4. Add the flour and keep stirring until the paste thickens.
5. Take off the heat and use two teaspoons to spoon the mixture onto the baking tray.
6. Leave plenty of room between cookies as the mixture will spread.
7. Try and press the spooned mixture down a little bit.

Bake in the preheated oven at 220°  for about 5 minutes. Keep a constant eye on them, 1 minute more and they might already be burned.

When cooled down a bit, melt the chocolate and dip one side of the florentines into it. Leave to cool completely.


You have probably noticed, that it’s been a bit quiet on my blog recently. It’s because I am back at Uni (a mature student as they say, or just a plain old spinster as I say 😉 ). Well sort of, I’ve been doing Open University courses for a few years now. Slowly scuffle towards my BA in English and Literature. I try, but then what do they say? The journey is the reward. I do enjoy learning, but then on other days I have a big questionmark hanging over my head. “Hark! What dost Shakespeare mean?” So these cookies are the best way to calm down again. Bring my sugarlevels up and after florentines and a cup of tea knuckle back down and get it over with. 😉

So to all my fellow students, bake these and you will feel better. Promise!


I will be bringing these treasures to Angies Fiesta Friday tomorrow. It’s no problem, you can keep these yummies in a tin for a few weeks. But really, they never last that long. So here is a thank you to you Angie, for organising this wonderful party every week. Here’s a very gratefully little blogger.


Almond Cantucci


I have been very slow and lazy recently. My partner has packed his bags and left for his homeland for a year. Some more education is calling. So I’ve been feeling a bit lonely and down but even more I lost my appetite in the kitchen. Whenever I want to start baking or cooking I just go ‘why bother, cooking for one is lame’. Yup, so I’ve been kicking and turning in my little cave but slowly, ever so slowly I am crawling back out.

So here I am presenting you some Cantucci I made a few weeks back. They are one of my favourite cookies ever. Slightly behind my all time favourites, the Florentines. But ever so slightly.


Almond Cantucci

  • Servings: 25 cookies
  • Difficulty: easy
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50g almonds
2 eggs
100g sugar
1/2 orange (only the peeled skin)
1 pinch of salt
150g flour
25g grounded almonds
1/8 tsp baking powder

1. Distribute the almonds on a baking tray and bake for 10 minutes at 200° until golden brown.
2. Let the almonds cool and cut into pieces.
3. Mix the eggs, sugar, the orange peel and the salt and whisk for about 3 minutes until the mixture is brighter.
4. Mix the flour and grounded almonds and combine with the other ingredients including the baked almonds.
5. Divide the dough into 2 pieces and roll on plenty of flour to two 3cm thick rolls.
6. Bake for about 20 minutes at 200°.
7. Remove from the oven and reduce the oven heat to 180°.
8. Cut into pieces of about 1cm and place in the oven again for about 8 minutes.
9. Turn off the oven and leave the door slightly ajar.
10. Dry for another 15 minutes.


This was my first attempt in making them. And I was so surprised how well they turned out. Cantucci have a way of being quite hard to bite, and these certainly were as well. But then not quite as hard as I am used to, and I really enjoyed that. I mean who wants to lose some teeth over cookies? Although these might just be worth it.


So I hope you enjoy them and I do promise to be back more often now. Promise! 🙂


British Weeks 28_05

Ich muss sagen, diese britischen Themenwochen sind gar nicht mal so einfach. Seit ich damit angefangen habe, begleitet mich ein riesen Verlangen nach Schokolade. Leider gibt es kein traditionelle britisches Gericht mit Schokolade (das ich gefunden habe). Daher dachte ich mir, dass ich halt einfach ein britisches Gericht mit Schokolade überziehe. So geht das natürlich auch. 🙂


Das Shortbread ist traditionell Schottisch. Da diese erst diesen Herbst über eine Abnabelung von Grossbritannien bestimmen, ist dieses Rezept nach wie vor noch Teil der “British Weeks”. Jawohl.

Ich hab mich ein bisschen informiert. Die Erfindung des Shortbread ist auf die Königin der Schotten, Mary, zurückzuführen und die lebte im 16. Jahrhundert, obwohl eine andere Version (vom Shortbread, nicht von der Mary) bereits im 12. Jahrhundert im Umlauf war. Wir haben es hier also mit etwas ganz altem und historischen zu tun.

140703 Shortbread

Shortbread in Schokolade gebadet

  • Servings: 5-6
  • Difficulty: easy
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31g Butter
14g feiner Zucker
45g Mehl
1/2 Teelöffel Honig
eine Reihe Schokolade, geschmolzen

1. Den Zucker, Honig und die Butter miteinander verreiben.
2. Das Mehl dazusieben und eine einen glatten Teig verarbeiten.
3. Den Teig ca. 0.7 – 1cm dick ausrollen.
4. Mit dem Messer Streifen von ca. 1cm dicke ausschneiden und auf ein Backblech legen.
5. Die Streifen mit Zucker bestreuen und 20 Minuten in den Kühlschrank stellen.

Im 190 Grad vorgeheizten Ofen ca. 15 Minuten backen. Bis die Shortbreads goldgelb sind. Auskühlen lassen und mit der geschmolzenen Schokolade verzieren.


Ich finde der Honig gibt dem Shortbread eine etwas feinere Süsse als nur Zucker. Klar, süss ist das Shortbread sowieso und für viele ist es viel zu süss. Aber hey, man gönnt sich ja sonst nichts. 😉


Ich bin so langsam aber sicher so etwas wie ein Spezialist, wenn es um kleine Portionen geht. Mein Freund wirft mir schon vor ihn zu mästen und das kann ich doch nicht auf mir sitzen lassen. Oder? Obwohl es wahrscheinlich sogar stimmt. Als ich ihn gestern gefragt habe, ob er Lust auf Shortbread habe, kam dann diese Aussage und ich dachte mir, “backen will ich ja trotzdem, dann halt einfach weniger”. So habe ich kurzerhand ein Rezept durch 4 geteilt ein paar weitere Zutaten reingetan und voilà!