This holiday recipe is from Pam Walton, a resident of England. Her mother was born in Eberau, Burgenland; moved to England in 1947 and made Christmas biscuits every year thereafter.

This recipe comes from her mother's handwritten booklet of biscuit recipes. It must be authentic, because Europeans would likely have used the metric measurements Pam provided. The American equivalents are only approximate, so you will have to experiment and adjust the taste to your liking.

Thanks Pam; we hope you will share your other 17 recipes with us, too!

FLORENTINER / AUSTRIAN CHRISTMAS BISCUIT
(from Pam Walton)

Ingredients-dough:
  • 250 ml (1 cup) single cream
  • 175 g (6-1/4 oz) icing sugar
  • 175 g (6-1/4 oz) peeled almonds, chopped
  • 175 g (6-1/4 oz) candied orange peel, chopped
  • 80 g (3 oz) plain flour
  • 2 Tbsp. Cognac
Ingredients-paste/icing:
  • 150 g (5 oz) good quality dark chocolate
  • 20 g (3/4 oz) unsalted butter
  • 2 Tbsp. hot water
Preparation-dough (day 1):
Bring cream to a boil, remove from the heat and mix in the next four ingredients. Leave to cool, then mix in the Cognac. Cover and leave to stand overnight.

Preparation-dough (day 2):
Using a teaspoon make little mounds with the mixture and place on a non-stick baking tray, leaving a good space between them. Bake at 200°C (400°F) for about 10 minutes, until well-set. Then cool.

Preparation-icing (day 2):
Melt the chocolate, butter and water together to make a smooth paste/icing and cover the backs of the Florentines with this.