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
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분량: 3호 틀 1개
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버터 108g
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박력분 168g
아몬드 가루 24g
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생크림 50g
설탕 65g
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꿀 30g
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아몬드 슬라이스 76g
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As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!
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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).
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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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!
「简单易做」杏仁南瓜脆片 Crunchy almond & pumpkin seeds florentine
杏仁南瓜籽脆片
Almond and Pumpkin Seeds Florentine
简单易做
材料:
杏仁片 100克
南瓜籽 60克
葵花籽 30克
蜜瓜籽 30克
黑芝麻 15克
白芝麻 15克
麥芽糖粉 120 克 (Florentine powder 蛋糕用品烘培店就可以找到了)
做法:
1. 將杏仁片,南瓜籽,蜜瓜籽,葵花籽,黑白芝麻和麥芽糖粉混合均勻
2. 在烤盤上,鋪上一層不沾油紙
3. 將混合物鋪均勻在烤盤上
4. 預熱烤箱,150度,烤15-20 分鐘(最後3分鐘觀察顔色)
5. 出爐後,杏仁瓜子還帶軟,必須快手的用刀切片,不然冷卻後很難切片
6. 冷卻後,要立刻收進密封的瓶罐裏,以免漏風。
Simple and easy to bake Crunchy Almond and Pumpkin Seeds Florentine
The Almond and Pumpkin Seeds Florentine have a crunchy texture. The more you eat, the more fragrant you will be able to stop your mouth. The thinner you make, the more crispy it tastes. This is the simplest and easy recipe. In fact, it is to mix the ingredients thoroughly and bake them in the oven until golden brown.
Ingredients:
Almond slices 100g
Pumpkin seeds 60g
Melon seeds 30g
Sunflower seeds 30g
15g black sesame seeds
15g white sesame seeds
Florentine powder 120g (you may get it at Florentine mix cake bakery)
practice:
1. Mix almond slices, melon seeds, pumpkin seeds, sunflower seeds, black and white sesame and Florentine powder.
2. Pour the mixture into the baking tray, spread the mixture evenly on the baking tray
4. Preheat the oven, 150 degrees, bake for 15 to 20 minutes (observe the color in the last 3 minutes)
5. Slice the almond and pumpkin seeds florentine quickly with a knife, otherwise it is difficult to slice after cooling.
6. After cooling, put it in a sealed bottle immediately to avoid air leakage.