How to Make Florentine Biscuits
One of the great confections, these chocolate-covered biscuits are utterly irresistible and so straightforward to make. I like to make mine using macadamias, pecans or walnuts, and almonds and with a little cinnamon powder to give added spiciness.
Biscuits:
2 Tbsp macadamias
2 Tbsp blanched almonds
2 Tbsp pecans or walnuts
3 Tbsp soft brown sugar
50g butter
3 Tbsp plain flour
1 Tbsp sultanas
1 Tbsp glace cherries,
chopped into small pieces
1 Tbsp crystallised ginger
1 Tbsp mixed peel
1/4 tsp cinnamon powder
Chocolate Topping:
200g dark chocolate
1 tsp butter
2 tsp Grand Marnier
or Cointreau (optional)
Method:
Pre-heat oven to 180C. Line a large rectangular biscuit tray with
baking paper. Chop nuts and mix with the flour, sultanas, cherries,
ginger, peel and cinnamon. In a small pan, over medium heat, melt
butter and mix with sugar, stirring until sugar has dissolved.
Stir butter/sugar mixture into the dry ingredients. Put dollops onto
the baking tray leaving 3 or 4cms around each to allow for spread.
Press down to form circles.
Bake for 7 or 8 minutes (less in a fan-forced oven).
When they're cooked, shape neatly with a knife while still hot. Allow
to cool for a few minutes before removing to a wire rack. Melt chocolate
in basin over a pan of hot water and stir in butter. When smooth mixture
is achieved, stir in the Grand Marnier or Cointreau (if using). Apply
melted chocolate to the biscuit with a spoon, spreading to coat evenly.
Finish by running the tines of a fork across the chocolate to make a
striped pattern.
Degree of difficulty:Medium
Keepability: Keep for serveral days in an airtight container.
Do not refrigerate.
Ep 2 : I Recreate Nadiya Hussain Ginger & Almonds Florentines
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Professional Baker Teaches You How To Make FLORENTINE COOKIES!
Florentine Cookies are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! And, as a bonus, she is going to teach you how to temper chocolate! Follow along with the recipes below!
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Recipe
Yield: About 4 dozen
Prep Time: 50 minutes
Cook Time: 15 minutes
Ingredients
1 ½ cups (150 g) sliced almonds
½ cup + 2 Tbsp (130 g) granulated sugar (caster sugar)
¼ cup (75 g) honey
1/3 cup (80 mL) whipping (35%) cream
5 oz (150 g) bittersweet chocolate, chopped
Directions
1. Preheat the oven to 350 F (180 C). Line a baking tray with a silicone-coated liner.
2. Place the sliced almonds in a re-sealable bag and crush them a little using a rolling pin or even your hands. Set aside.
3. Place the sugar, honey and whipping cream in a small sauce pot and bring up to a full boil while stirring, and continue to boil and stir until the mixture reaches 244 F (118 C) on a candy thermometer. Remove the pot from the heat, stir in the almonds and transfer this to a bowl to cool for about 15 minutes.
4. Have a bowl of cool water on hand as well as a 2 ½-inch (65 mm) round cookie cutter. Drop small teaspoonfuls of the almond batter onto the prepared baking tray, leaving at least 3 to 4 inches (75-100 mm) between the spoonfuls to allow for spreading. With wet fingers, press down the almond batter a little. Bake the Florentines for about 12 minutes, until they have flattened and have browned evenly (you may find rotating the pans halfway through baking promotes even browning). Let the Florentines sit for 30 to 90 seconds to set a little (but not fully). Dip the cookie cutter in the cool water and press it into each cookie to cut a precise circle. Now allow the cookies to fully cool and use a palette knife to carefully lift them off the tray, carefully pulling away the trimmings. Repeat with the remaining batter (and keep the cookie trimming scraps – they make an excellent topping for ice cream, or stirred into a cheesecake batter.
5. Once the Florentines have fully cooled, prepare the chocolate for brushing on each. To temper the chocolate, you will need a marble board (or a granite or other stone countertop, or a stainless steel counter will also do). Place all of the chopped chocolate in a metal bowl and set this over a pot of barely simmering water (no bubbles visible), stirring gently until melted and the temperature reaches 113 - 122 F (45-50 C). Pour two thirds of the chocolate onto your marble surface and set bowl with the remaining chocolate off to the side on a towel (away from heat and not on the marble).
6. Using two putty knives, or a palette knife & bench scraper, spread out the chocolate into a thin layer and use your tools to push the chocolate back into the centre of the board, scarping your tools to clean them of the chocolate at each push. This action of moving the chocolate plus the cooling property of the marble will lower the temperature of the chocolate. Keep repeating this process or spreading and scraping in until a temperature of 81 - 82 F (27-28 C) is achieved.
7. Stir and check the temperature of your reserved chocolate – it should have cooled to about 104 – 113 F (40-45 C). Now add the marble-cooled chocolate back to the bowl and stir for about 30 seconds before checking the temperature – it should be between 88 - 90 F (31-32 C) and is now “tempered”. To double check, dip a piece of parchment into the chocolate and set on your marble – it should start setting within a minute or two.
8. Use a pastry brush to brush an even layer of the chocolate onto the back of each Florentine and place these on a parchment-lined baking tray** to set. Pop the tray in the fridge for 3-5 minutes, just for a final “cure” or set, but then remove to store the Florentines in a cool place, in an airtight container.
** As a decorative option, you can use cocoa butter transfer sheets (found at stores that carry cake decorating supplies) and place the chocolate brushed Florentine on the sheet. Chill the Florentines as above, then peel then off the transfer sheet, revealing a lovely, shiny design and store.
The Florentines will keep for up to a week.
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#OhYum #CookieRecipe
Peppermint Florentine Cookies
Full recipe:
Peppermint Florentine Cookies (or lace cookies) are sandwiched with melted chocolate and decorated on the outside with more chocolate and crushed candy canes. They will be your new Christmas or Holiday favorite.
Florentine cookies easy recipe with egg|Florentine Sweets|bestrecipe شیرینی فلورانتین برای عید نوروز
Ingredients:
Butter 200 gr
Icings sugar 120 gr
2 eggs
Vanilla 1/4 tea spoon
Cardamom powder 1/4 tsp
Cake flour 500 gr
Baking powder 1&1/2 tsp
1 egg
Chopped Walnuts
Chopped Almonds
Chopped Pistachios
Sesame
Pumpkin seeds
Watermelon seeds
Damask rose Powder
# cookies
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Professional Baker Teaches You How To Make FLORENTINE COOKIES!