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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Rinnai Life: How to Make Florentine Biscuits
Rather than getting store-bought Raya cookies this year, why not try baking them yourself? This simple yet scrumptious Florentine biscuit recipe is perfect for the Raya season or anytime of the year! Crunchiness guaranteed.
Ingredients:
50g pumpkin seeds
50g sunflower seeds
100g almond slices
10g black sesame seeds
100g florenta flour
Full recipe:
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Easy Florentines (No Butter, No Flour) 杏仁瓜子脆饼 | TheSugarCrumble
This Easy Florentines recipe was inspired by so not great ones I had ... when I was invited to judge a friendly cooking competition recently amongst friends. These lovely people (bless them) cooked up a storm but their Florentine dessert (based off an online one bowl recipe) was a bit of a misadventure.
Therefore these Easy Florentines were inspired as a simple and quick to do recipe. Made gluten free with no butter and no flour, these Florentine cookies are simply wholesome nutty goodness. Healthy, crunchy, delish & never quite enough in the Sugar Crumble’s household. And it is IMHO, a fool-proof recipe. Try, you won’t be disappointed ???? !
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Salted caramel florentines – video recipe
Keep your Christmas (and your loved ones) sweet with these salted caramel florentines.
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Here’s how to make them in a few easy steps.
It’s the first in a new series, Cook from Scratch, which brings you simple, staple recipes to add to your repertoire.
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Caramel Almond Shortbread Cookies! | Florentine Ring Recipe
Hiii everyone! Here's one of the recipes from the vlog I filmed with @SweetDreamsBakeShoppe for Landon's 4th birthday!
Be sure to leave a like and comment if you try this recipe! Let me know how you like it!
INGREDIENTS-- 6 Dozen Cookies:
Pastry dough:
-132 grams butter
-66 grams icing sugar
-pinch of salt
-pinch of lemon zest (optional)
-17 grams egg yolk
-165 grams all purpose flour
Caramel filling:
-25 grams butter
-30 grams brown or yellow sugar
-30 grams glucose
-30 grams sliced almonds (chopped)
Happy baking!!
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FLORENTINE recipe - Easy to make
Florentines are a nice treat with a cup of coffee or tea. These can be made gluten free by using gluten free cornflakes and can be made dairy free by using plant based condensed milk.
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This recipe makes approximately 26 Florentines.
Oven temp set at 160C or 325F fan forced oven.
3 cups corn flakes
2/3 cup roasted peanuts
2/3 cup slivered almonds
1/2 cup sultanas
1/2 cup glace cherries chopped
1 tin condensed milk (which is equivalent to 1 cup)
200g dark 70% cooking chocolate
1 teaspoon of oil
Mix the first 6 ingredients in a bowl.
Put spoonful of mixture on to baking tray lined with baking paper
Bake in the oven for 14 - 16 minutes.
Cool on baking tray
Melt chocolate in microwave in 30 sec bursts. Stir in between bursts.
Add the oil and mix well.
Coat the base side of Florentines and let the chocolate set.