How To make Ginger Almond Florentines
1/2 Cup Heavy cream
1/2 Cup Granulated sugar
1/4 Cup Firmly packed dark brown sugar
2 Tablespoon Unsalted butter
2/3 Cup Sliced almonds -- lightly toasted
1/4 Cup All-purpose flour
1/4 Cup Finely chopped crystallized
2 Teaspoon Grated orange zest
1 1/2 Teaspoon Grated lemon zest
1/2 Chocolate coating
chocolate coating:
8 Ounce Semisweet or bittersweet chocolate
2 Teaspoon Vegetable shortening
T Preheat oven to 350~. Line 2 large, heavy baking sheets with aluminum foil. Lightly butter foil. Combine cream, granulated sugar, brown sugar and butter in a heavy saucepan. Cook over medium heat, stirring constantly, just until sugars dissolve and butter melts. Add almonds, flour, ginger, and orange and lemon zests. Bring mixture to a boil, stirring constantly. Remove from heat. Drop 1 tablespoon batter (batter will be runny) onto a prepared baking sheet. Repeat five times, spacing cookies 3 inches apart. Repeat with second baking sheet. Bake until deep brown, about 10 minutes. Remove from oven. Using a round cookie cutter or a glass 3 inches in diameter, push hot cookie edges in toward center to neaten them, shaping into 3-inch rounds. Slide foil off sheets. Line the same sheets with new foil, butter foil and repeat with remaining batter. Cool cookies completely on the foil. Carefully peel cookies off foil and arrange them smooth-side up on the baking sheets. Spoon 1 teaspoon of the hot chocolate coating in center of each and, using a small icing spatula or knife, spread to edges. Refrigerate until chocolate is set, about 30 minutes. Store layered between waxed paper in airtight container in refrigerator for up to 2 weeks. Makes about 2 dozen.
CHOCOLATE COATING: Combine chocolate and shortening in top of double boiler. Melt over (not touching) water just until smooth, stirring occasionally. Remove from heat. Alternatively, melt chocolate and shortening in heatproof bowl placed over (not touching) simmering water. Dip one flat side of biscotti into warm chocolate or spread like icing. Refrigerate until chocolate sets. Makes about 3/4 cup.
Typed for you by Marjorie Scofield 4/3/96
How To make Ginger Almond Florentines's Videos
Florentines | Tuesdays with Annette | 29th September 2020
Annette Sym is the author of the Symply Too Good To Be True cookbook series 1 - 7 and has helped thousands lose weight and keep it off with her deliciously healthy recipes, Breakfast Shakes and mentoring. Cooking for 1 or 2 people RELEASED DECEMBER 2018 contains 96 pages and over 150 deliciously healthy easy-to-make recipes for singles or couples. Includes recipes adapted from cookbooks 1-7, PLUS 21 new recipes (3 new recipes for each of the 7 sections).
White Chocolate Florentine Cookies
Full recipe and more details here:
Florentine cookies, sometimes called lace cookies, are thin, crispy Italian confections sandwiched and drizzled with festive white chocolate.
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.
Mass Appeal Chocolate Florentine Cookies
It's Chocolate Week on Mass Appeal! All week long we're featuring delicious recipes with chocolate in them! Chef Pengyew Chin, owner of Pengyew Catering, showed us how to make some delicious chocolate florentine cookies!
Florentine Cookies
Full recipe and more details here:
Florentine Cookies are lace cookies made from chopped almonds with orange & vanilla. They are then sandwiched with chocolate and you get the most delicious cookies.
Crunchy Florentine Cookie's-Easy & Simple to Make | Florentine Cookies Recipe #florentine #cookies
This is very crunchy and yummy Cookies and so healthy...
Ingredients:
* 100g of sun flowers seed
* 100g of pumpkin seeds
*110g of slices almonds
* 30g of white and black sesame seeds
* 210g of Florentine powder
- Make all the ingredients together and mix it well, after that provide the muffin tray, Place the mixed nuts about 1 tbsp and flatten, and then bake in to oven 160 for about 15 minutes.
- let it really cold down and then take off the cookies from the tray
- cookies ready to serve, enjoy!
For more cookies Recipe :
For the Peanut Cracker
Pineapple tart in pineapple shaped
Pineapple tart in TURTLE shaped
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