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
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.
Mini Orange and Ginger Florentines - My British Baking Challenge
If you need some light appetizers or petit fours for a party or gathering, this one might deserve a look!
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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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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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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.
香脆可口 啖啖焦糖杏仁 佛羅倫斯汀餅 焦糖杏仁酥餅 How to make Caramel Almond Cookie Florentine Butter Cookie
焦糖杏仁酥餅 - Caramel Almond Cookie/ Florentine Butter Cookie 是一種十分適合節日甜點,鬆脆曲奇餅底,配上焦糖杏仁片,啖啖香脆,好食到停唔到口。
#焦糖杏仁酥餅 #佛羅倫斯曲奇 #CaramelAlmondCookie
詳細食譜可以去我Blog:
曲奇餅底材料: (大約重560g,可做33X22cm曲奇1塊)
1. 牛油 - 160g
2. 鹽 - 1-1.5g
3. 糖霜 - 80g
4. 蛋黃 - 3隻
5. 雲尼拿香油 - 5g
6. 杏仁粉 - 40g
7. 底筋麵粉 - 260g
蕉糖杏仁材料:
1. 粟膠 - 30g (Corn syrup)
2. 蜜糖 - 30g
3. 練奶 - 30g
4. 白砂糖 - 50g
5. 椰奶 - 80g
6. 牛油 - 40g(optional)
7. 杏仁片 - 140g
Caramel Almond Cookie/ Florentine Butter Cookie is a kind of dessert that’s suitable for all occasions. It’s combined with crispy cookie base, and sweet caramel almond sly, super delicious.
Cookie Base Ingredients: (around 560g,can make 33X22cm cookie 1PC)
1. Butter - 160g
2. Salt - 1-1.5g
3. Icing Sugar - 80g
4. Egg Yolk - 3pcs
5. Vanilla Extra - 5g
6. Almond Powder - 40g
7. Cake Flour - 260g
Caramel Almond :
1. Corn Syrup - 30g
2. Honey - 30g
3. Condensed Milk - 30g
4. Granulated Sugar - 50g
5. Coconut Milk - 80g
6. Butter - 40g(optional)
7. Almond Slices - 140g
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TIMESTAMPS:
00:00 Intro
00:16 制作曲奇餅底
03:18 制作焦糖杏仁
04:09 組合焦糖杏仁酥餅
05:11 Final & Outro
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