Florentine Lace Cookies
Florentine Lace Cookies are also called Lace Cookies because of the pattern of the cookies that is formed when they are baked. Florentine lace cookies can be made with either oatmeal or with almond flour. Oatmeal is a cheaper alternative but still equally as good as almond meal. It is a matter of personal preference. Mixing these cookies is very easy. You do not even need a mixer. Baking the cookies however, will take patience since you can bake only a few pieces at a time. Please give the cookies enough space to spread out in your cookie sheet. Put together the Florentine cookies with melted chocolates. The quality of your melted chocolate will determine the quality of your cookies. Keep these cookies inside the refrigerator to keep them crisp. They will last for at least 2 - 3 months in your refrigerator or 5 months in the freezer. That is, if you can control yourself from eating them because they are so addictive!
I have many recipes to share with you. If you liked this video, don't forget to LIKE, SHARE, and SUBSCRIBE to my youtube channel for more cooking and baking videos!
My Youtube Channel :
Facebook Page:
Twitter :
Instagram :
Please do not skip the ads. This will help me produce more videos for you to enjoy.
The complete list of ingredients and measurements can be found towards the end of the video. Please watch the video in full.
My video tutorials use English as a medium of instruction to address a global audience.
Profile Pic Credits to Ted Madamba
Link to my other videos:
PANETTONE -
EMBUTIDO -
BLACK SAMBO -
MINCED PORK WITH LETTUCE LEAVES -
SILVANAS -
SIZZLING CHICKEN -
UBE CHEESE PAN DE SAL -
LOMI -
SUPER SOFT DONUTS -
MUSHROOM SISIG -
APPLE PIE -
CHOCOLATE REVEL BARS -
BASQUE BURNT CHEESECAKE -
BAM-I -
CORNED BEEF PAN DE SAL -
MIXED MEAT & VEGETABLES TOP RICE -
ROASTED BBQ CHAR SIU BUNS -
JAPANESE/SOUFFLE CHEESECAKE -
CRISPY PANCIT CANTON -
MACAU PORK CHOP BUNS -
SIOMAI -
MANGO PEACH PIE -
CLASSIC CRINKLES & VARIATIONS -
PILLOW SOFT CHEESE ROLLS -
RUM POUND CAKE -
HAINANESE CHICKEN RICE -
BANH MI (VIETNAMESE SANDWICH) -
BUTTER GARLIC SHRIMPS -
EASY RICE PUTO BIBINGKA -
EMPANADA KALISKIS -
CRISPY FRIED CHICKEN BUNS -
BUTTER CAKE -
PITCHI PITCHI -
CRISPY KWEK KWEK -
CURRY PORK & CHICKEN BUNS -
CHEESY MILKY DONUTS/ BREAD -
MINI CHICKEN & MUSHROOM PIE -
BEEF TERIYAKI FRIED RICE -
YEMA CAKE -
PANCIT BUKO -
MONKEY BREAD -
BIBIMBAP -
PAN DE COCO -
KARE KARE -
CABCAB/KIPING -
CASTELLA CAKE -
POLVORON -
HOMEMADE CHICKEN NUGGETS -
SPANISH BREAD -
MANGO CREAM CAKE -
STEAMED RICE CAKE (CALASIAO STYLE) -
TONKATSU WITH JAPANESE CORN & MUSHROOM RICE -
HOPIA -
PAN DE LECHE -
CASHEW NUT TARTS -
FAVORITE PINOY SANDWICHES -
LUMPIA SARIWA - STREET FOOD STYLE -
CARAMEL CAKE -
TOASTED SIOPAO -
BUKO PIE -
BROOKIE CUPS -
#panettone #chefroseofcaroandmariecebu #chefrosemarielim #caroandmarie #caroandmariecebu
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!
Subscribe for more video recipes:
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.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
#OhYum #CookieRecipe
How to Make Oatmeal Lace Cookies | Simple and Easy 8 Ingredient Recipe | yourgirljanet
These delicious 8 ingredient cookies are an easy recipe to follow and a fast bake. Crispy golden brown on the edges with a chewy center, these cookies are sweet and salty and 100% delicious. Warning - they're highly addicting!
Ingredients:
???? 1 cup of sugar
???? 3 tbsp of flour
???? 1/4 tsp of baking powder
???? 1/2 tsp of salt
???? 1/2 cup of melted butter
???? 1 egg
???? 1 cup of large flake oatmeal (do not use steel cut oats!)
???? 1/2 tsp of vanilla
1. Preheat oven to 350 F, line baking sheets with parchment paper.
2. In a small bowl, mix sugar, flour, baking powder and salt (dry ingredients).
3. In a larger bowl, beat egg and mix in the melted butter, vanilla and oatmeal. Mix in the dry ingredients.
4. Space apart and drop 6 teaspoons of batter on each baking sheet (they will spread during the baking process).
5. Bake for 5-7 minutes (set your timer and watch your oven, they burn easily).
6. Cool for a few minutes and remove from parchment paper.
Depending on the size of your spoonfuls, this recipe can make 2-3 dozen cookies. Enjoy! ????
If you make these cookies, let me know in the comments below!
MUSIC:
⚡️Wild Cherry by Mr. Chase:
⚡️Twinkles by Stephen Lam:
Thank you so much for watching and I hope you enjoyed my video - it means so much to me! To support your girl, don't forget to like, comment and subscribe! ????
Lace Cookies
For The Full Recipe, Click Here:
Almond Lace Cookies & recipe
Hello, I'm making sweets since its that time of year. Just thought Id share some of my recipes so others can try it out. These are all pretty easy and delicious. I usually make a bunch and freeze them to put on a holiday platter with pies and other desserts on the day of, but these are nice all year round, take minimal ingredients and are kid friendly.
This specific cookie is like making lovely caramel, making it into a batter and then briefly baking it into a paper thin toffee. You can use oats in place of the almonds and it changes the flavor and look just a tiny bit. You can also use less or more almond or oats to thin them or thicken them. You can easily Florentine them as well. (sandwich them with melted chocolate)
Recipes will all be in the video. THANK YOU!
How To Make Tuiles | Cigarette Cookies | Almond Cookies
I’m sharing how to make simple tuiles and enjoy them in many ways; basic cigarette cookies, lace cigarette cookies, almond cookies, and cookie sand. You’ll learn important tips to spread it, roll it much easier, store them, etc.
???? The ingredients:
One batch of the recipe makes 5-6 cigarette cookies from 5” | 12.7 cm✖️10” | 25.4 cm rectangle sheet. (You can make it shorter; 5”✖️ 5” or try any shapes and sizes you like!)
* Chill the batter in the fridge to spread it evenly easier. Do not chill it for lace cigarette cookies since it gets a bit too hard to pipe.
• Egg 1.75 oz | 50 g (about 1 medium-large egg)
• Vanilla extract 1/8 tsp or more
• Powdered sugar 1.75 oz | 50 g
• Salt A few pinches
• Unsalted butter (melted) 1.75 oz | 50 g
• Almond flour 0.17 oz | 5 g
• All-purpose flour 1.6 oz | 45 g
* Almond flour helps to roll cookies a little bit easier and it also adds a nice flavor. But if you want to avoid using it, alternate it with all-purpose flour: 1.75 oz | 50 g of all-purpose flour in total.
(optional)
• Toasted sliced almond
• Chocolate
• Cacao nibs
???? Bake at 330 F | 165 C for 4-7 mins until you see the light golden caramelization.
???? Get the written steps + the printable recipe from my blog:
???? The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
Silica gels
Gift Box
???? Other popular desserts:
Opera Cake
Lemon Madeleines
???? Other basic recipes:
Fruit tart
Crepes
If you liked this video, please subscribe & share it with your baking friends.
❤️ Subscribe!:
???? Share the video:
???? My blog:
???? Instagram: @ayacaliva
MUSIC:
epidemicsound.com
#tuiles #tuilecookies #cigarettecookies