Milk Chocolate Florentine Cookies (Faster Nestle Version)

"These are cookies from Austria with origins in Italy. Great when you want a cookie from around the world. They are crisp and delicate lacy like cookies when put together with chocolate make a sandwich cookie. It is meant to be crisp. Traditional Florentines have fruit in them but these are the chocolate version. This recipe is from Nestle and saves oodles of time by microwaving the chocolate rather than using a double broiler. Enjoy these they are a hit."
photo by ChefDLH photo by ChefDLH
photo by ChefDLH
photo by Katzen photo by Katzen
Ready In:
3 1/2 dozen




  • PREHEAT oven to 375°F Line baking sheets with foil. (a must).
  • MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
  • BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
  • MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.

Questions & Replies

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  1. Katzen
    Great cookies - very beautiful and delicate in appearance and delicious and buttery in flavour! I learned the hard way that when the recipe says 1 tsp of cookie dough, use 1 tsp! As a result, I would have only got 15 sandwich cookies, where they should have been half the size and given 30! So, I piped some melted chocolate on each cookie, and will serve them as individual cookies (it's for a get-together, and 15 just wouldn't do! ;o)) The cookies spread on their own while in the oven, so I wouldn't worry too much about spreading the sticky batter. Watch them carefully in the oven as well - when they start to cook, they finish quickly! Thanks so much for sharing this recipe, Chef! Made for Sweet Traditions.
  2. topdog ollie
    Florentines have always been my favorite cookie, but I'd never baked them before. This is a great recipe, but should be made by an experienced baker. As Katzen pointed out, do NOT use more than 1 teaspoon per cookie. They took a lot of time to bake as I could only get 6 on a cookie sheet. And they were extremely delicate before filling. I lost several, though the broken cookies were also good. This is a wonderful special occasion cookie, if you have the time to run numerous batches through the oven!
  3. Chef GreanEyes
    Kaitie-Pie made these with her cousin and Grandmother for Christmas 2013. Were DELICIOUS and hard to stay out of them!! Keeper for sure!
  4. Peeps
    I do a lot of Christmas baking every year, and these cookies are the one thing that gets requested time and time again by EVERY person I give treats to! They're very easy to make and so so delicious!
  5. Baking Bunny
    Just like Katzen, I also got 15 sandwich cookies, though they turned out okay given their increased size (just had to up the temp to 10 min). They tasted a little too buttery for my liking, but to be fair this is the first time I've ever eaten a Florentine cookie so this may be the norm. The biggest plus of these cookies IMHO is that even at the 15 cookies they were only 63 cal each, and had I made them smaller it would have been 23 cal per cookie.



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