How To make Giant Almond Florentines
2 Butter
1 Cup Sugar
1/3 Cup Honey
1/3 Cup Heavy cream
4 Cup Blanched almonds -- sliced
1/2 Pound Chocolate-coating wafers com
Time: 0:41 1. Preheat oven to 375 F. Grease six 8-inch foil pie pans. Foil pans must be used for easy removal of baked florentines in 1 piece. 2. In a medium-large heavy saucepan, combine butter, sugar, honey, and cream. Heat to boiling over medium heat, stirring frequently. Cook 1 1/2 mins, stirring constantly. Remove from heat. Stir in almonds. 3. Divide mixture evenly among greased pie pans. Using back of wooden spoon, pat evenly into bottom of pans. Bake pans 3 at a time, on a single oven rack, 10 to 14 mins, or until a rich golden brown. Rotate pans during baking, if necessary, to avoid overbrowning. Let cool completely in pans. Refrigerate 10 to 15 mins for ease in unmolding. 4. With fingers, carefully press in pan bottoms from underneath and pop florentines out in 1 piece. Refrigerate florentines, stacked between layers of wax paper until thoroughly chilled, about 3 hours. 5. Spread melted chocolate coating over bottoms of chilled florentines. Let stand until chocolate is set. Wrap each florentine separately in plastic wrap. Store in refrigerator.
NOTE: Use melted chocolate-coating wafers, which are available at cake decorating and candy supply stores, to spread on the bottoms of florentines for best results. This type of chocolate will stay shiny and give your florentines a professional look. These make fantastic holiday gifts.
How To make Giant Almond Florentines's Videos
ALMOND FLORENTINE COOKIES - Erika's BEST
#erikasbest
Make Delicious ALMOND FLORENTINE COOKIES with Erika's BEST. Produced with CyberLink PowerDirector 19;
INGREDIENTS:
1 1/2 cup (c) - sliced almonds
1/2 c - and 2 Tablespooons (T) - sugar
1/4 c - honey
1/3 c - whipping cream
5 ounces (oz) - bitter sweet chocolate
Bake at 350 Degrees for 12 minutes. ENJOY!
Martha Collison's Chocolate Florentine Tarts | Waitrose
Martha Collison shows you how to make florentarts - crisp Florentine biscuit tarts filled with smooth chocolate ganache. Click here to see the full recipe |
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Florentines (Gluten Free) - Naughty Nat's Kitchen
In this episode of Naughty Nat's Kitchen, Natalie will be cooking gluten free Florentines.
Florentines
3/4 cups sultanas
3/4 cups Dried cranberries
4 cups lightly crushed gluten free cornflakes
1 cup flaked almonds or crushed nuts
120 grams glacé cherries chopped
1 tin or 1 1/3 cups of condensed milk
300g of melted chocolate
Mix all ingredients well then place spoonfuls on baking paper lined tray.
Bake in moderate oven, 160c for approx. 12/15 mins until golden.
Allow too cool on tray.
Peel off paper and coat with melted chocolate.
You may use milk or dark.
You will need approx. 300g of melted chocolate.
Best kept in an airtight container and will keep well.
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How To Make Florentine
Nutty, crispy florentine cookies are the perfect guilt-free snack! Chock full of healthy seeds and nuts, this crispy candied cookie is a simple recipe to make with your family at home ❤️
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Florentine
Prep Time: 20 minutes
Bake Time: 10-15 minutes
Servings: 30-40 pieces
A Florentine biscuit (or simply, a Florentine) is a sweet pastry of nuts and fruit. Florentines are made of nuts (typically hazelnuts and almonds) and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven. They are often coated on the bottom with chocolate.
Alternative to using Florentine powder, some would use egg whites with icing sugar. Beating the egg whites & sugar until it becomes frothy. Add the rest of the ingredients and stir to combine everything. Make sure they are really well combined and the egg white mixture coats all the nuts and seeds
Today’s recipe is a simple and quick version, using Florentine powder.
Ingredients
250g Florentine powder
150g almond flakes
100g sunflower seeds
100g pumpkin seeds
2 tbsp black sesame seeds
Optional: chocolate chips
Instructions
Preheat oven to 180°C. Line baking tray with parchment paper.
Spread the almonds and seeds on a baking sheet and bake for 10 minutes or until nicely golden brown. Remove from the oven and set aside.
Once the flakes and seeds are cool, add the sesame seeds and Florentine powder and toss well.
Pour out the mix onto the baking tray and use the back of the spoon to spread it thinly without any gaps.
Bake at 160°C for 10-15 minutes (might differ based on individual oven) or until golden brown.
Remove from oven. While the Florentine is still hot, quickly cut to your preferred shape using a knife or pizza cutter.
Store in an airtight container for up to 1 month.
Note: Do not leave the florentine mix exposed as it may turn lumpy due to the humidity that causes the sugar to melt.
CRUMBS AT CHRISTMAS | Chocolate Florentines
Fruity chocolate florentines sound absolutely perfect for this time of year, and make a nice alternative to mince pies. Sweet, chewy and indulgent; the perfect treat to share with your friends and family (if you can resist eating them all yourself!)
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Vegan Florentine Cookies | Almond Lace Cookies
These vegan almond lace cookies are everything and a bag of almonds. If you like almonds or peanut brittle these vegan florentine cookie aka almond lace cookies will be a huge hit.
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