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
Louise Johncox, author of The Baker's Daughter makes chocolate florentines
For Louise Johncox, baking runs in the family. But it was only through baking with her father, a retired master baker, that she was able to reconnect with her past and discover her incredible pastry chef heritage. In her book, The Baker's Daughter she shares timeless family recipes, including this one for chocolate florentines. Delicious!
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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For more homemade recipes, follow our Families for Life volunteer, Fiona Vuilleumier, on Instagram:
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.
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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Almond Flake & Nuts Florentine Cookie | 杏仁麦芽脆饼
simple steps to make Almond Flake Florentine Cookie, popular during Chinese New Year
Cooking tool required:
1. Oven
2. Big bowl for mixing
3. Weighting scale
4. Baking tray
5. Baking paper
6. Cooking oil brush
Ingredients:
1. Florentine Powder, 150g
2. Almond Flake, 150g
3. Pumpkin Seed, 100g
4. Sun Flower Seed, 50g
5. Black Sesame, 1 tea spoon
6. White Sesame, 1 tea spoon
Steps:
1. Pre-heat oven to 150 deg C.
2. Mix all the above ingredient in a bowl and stir evenly.
3. Lay a sheet of baking paper on baking tray. Brush the baking paper with some cooking oil.
4. Transfer the ingredient on the baking paper and spread evenly.
5. Lightly tap on the ingredient to compact it slightly.
6. Put tray into oven and bake for approx 15 min @ 150 deg C.
7. Take out the baked cookie, transfer it onto a chopping board if needed.
8. Using a knife, cut the cookies into square pieces around 25mm x 25mm size (or whatever size you like)
9. Keep cookies in container.
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!
I Recreated The Great British Bake Off | CHERRY & ALMOND FLORENTINES | Bakealong | THE GEEKY BAKER
Welcome to my new series - I Recreated The Great British Bake Off! In this bakealong series I make 1 bake from each episode of The Great British Bake Off 2020.
The Great British Bake Off is back - yaaay! I think it’s something we’ve all been looking forward to ☺️
It was biscuit week in this weeks Bake Off. I decided to make Florentines because I'd never made them before (or even tasted them!). I wanted to do a cherry bakewell florentine, so my main flavours were cherry and almond. Unfortunately, this was a big old fail!
As I'd never made Florentine's before, I followed Mary Berry's recipe:
I made a couple of changes (which is why it probably failed) and did 50g of cherries and 50g of almonds. Probably best sticking to the queen of baking's recipe! ????
Although this was a fail, I really enjoyed making these, and I was less stressed than last week so that's something!
I hope you enjoyed watching this, and if you did, please like and subscribe :)
Love, Alisha x (The Geeky Baker)