Bo Friberg

Florentina Cookies for Marco Polo

Preparation info

  • 16

    cookies, 9 × 1½ inches 22.5 × 3.7 cm )
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

  • ½ recipe or 12 ounces (340 g) Florentina Cups batter

Method

  1. Draw 2 rectangles measuring 10 × 18 inches (25 × 45 cm) on a sheet of baking paper. Invert the paper on a sheet pan. Divide the Florentina batter between the rectangles and spread o