How To make Giant Almond Florentines
2 Butter
1 Cup Sugar
1/3 Cup Honey
1/3 Cup Heavy cream
4 Cup Blanched almonds -- sliced
1/2 Pound Chocolate-coating wafers com
Time: 0:41 1. Preheat oven to 375 F. Grease six 8-inch foil pie pans. Foil pans must be used for easy removal of baked florentines in 1 piece. 2. In a medium-large heavy saucepan, combine butter, sugar, honey, and cream. Heat to boiling over medium heat, stirring frequently. Cook 1 1/2 mins, stirring constantly. Remove from heat. Stir in almonds. 3. Divide mixture evenly among greased pie pans. Using back of wooden spoon, pat evenly into bottom of pans. Bake pans 3 at a time, on a single oven rack, 10 to 14 mins, or until a rich golden brown. Rotate pans during baking, if necessary, to avoid overbrowning. Let cool completely in pans. Refrigerate 10 to 15 mins for ease in unmolding. 4. With fingers, carefully press in pan bottoms from underneath and pop florentines out in 1 piece. Refrigerate florentines, stacked between layers of wax paper until thoroughly chilled, about 3 hours. 5. Spread melted chocolate coating over bottoms of chilled florentines. Let stand until chocolate is set. Wrap each florentine separately in plastic wrap. Store in refrigerator.
NOTE: Use melted chocolate-coating wafers, which are available at cake decorating and candy supply stores, to spread on the bottoms of florentines for best results. This type of chocolate will stay shiny and give your florentines a professional look. These make fantastic holiday gifts.
How To make Giant Almond Florentines's Videos
Eggless Almond Florentine | Baking vlog
Almond florentines are one of my favourites! It's not a very well-known treat, but the fragrant buttery taste of the cookie base and the caramelised almond nougat is that's definitely worth a try!
Many recipes use eggs in the cookie base, but we came up with an eggless version so that it's suitable for some vegetarians who don't eat eggs but take dairy products. This recipe is currently still in the development stage as the cookie base is a lot more crumbly than we'd like. This is due to the absence of eggs which acts as the binder to make the cookie tougher.
We make these almond florentines fresh from the oven in small batches at our home-based bakery.
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MUSIC CREDITS
Sunday morning - Nicolai Heidlas
Carefree- Kelvin Macleod
Rose - Lukrembo
Florentines (Gluten Free) - Naughty Nat's Kitchen
In this episode of Naughty Nat's Kitchen, Natalie will be cooking gluten free Florentines.
Florentines
3/4 cups sultanas
3/4 cups Dried cranberries
4 cups lightly crushed gluten free cornflakes
1 cup flaked almonds or crushed nuts
120 grams glacé cherries chopped
1 tin or 1 1/3 cups of condensed milk
300g of melted chocolate
Mix all ingredients well then place spoonfuls on baking paper lined tray.
Bake in moderate oven, 160c for approx. 12/15 mins until golden.
Allow too cool on tray.
Peel off paper and coat with melted chocolate.
You may use milk or dark.
You will need approx. 300g of melted chocolate.
Best kept in an airtight container and will keep well.
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CRUMBS AT CHRISTMAS | Chocolate Florentines
Fruity chocolate florentines sound absolutely perfect for this time of year, and make a nice alternative to mince pies. Sweet, chewy and indulgent; the perfect treat to share with your friends and family (if you can resist eating them all yourself!)
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Eng Sub) Almond & sesame florentine - 아몬드 & 깨 플로랑탱 |brechel
구독 !! 좋아요 !! 팍팍 알람신청도 해주시면 감사해요 ^^
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ 더보기 클릭 ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓
오늘의 베이킹은 아몬드와 깨를 사용해 만든 플로랑탱 입니다.
얇게 구워내 더 바삭하고 고소하게 드실수 있구요.
다가오는 추석 선물로도 손색이 없겠지요 ^^
아몬드 & 깨 플로랑탱
쿠키무염버터 120g
설탕 60g
노른자 1개
박력분 170g
아몬드 캐러멜
설탕 30g
꿀 10g
무염버터 30g
생크림 20g
아몬드 분태 50g
카카오닙스 10g
깨 캐러멜
설탕 30g
꿀 10g
무염버터 30g
생크림 20g
흑임자 30g
참깨 30g
만들기
1. 무염버터는 깍둑썰어 볼에 담은후 녹을때까지 전자레인지에 돌려 주세요.
2. 설탕을 넣어 섞어주세요. (설탕이 다 녹지 않아도 됩니다)
3. 노른자를 넣어 섞어 주세요.
4. 박력분을 체쳐 넣어 섞어 주세요.
5. 랩위에 반죽을 올리고 사각으로 만든후 랩을 덮어 밀대로 밀어 주세요.
6. 냉장에서 2시간 이상 휴지 해주세요.
7. 반죽을 2등분으로 잘라 주세요.
8. 실온에 꺼내 놓고 반죽이 조금 부드러워지면 랩이나 테프론 시트를 깔고 반죽을 올려 주세요.
9. 덧가루를 살짝 뿌려가며 18.5 x 20.5cm로 밀어 펴주세요.
10. 포크로 구멍을 뚫어 주세요.
11. 170도 16-18분간 색이 날때까지 구워 식혀 주세요.
12. 아몬드 분태는 170도에서 6-7분간 구워 식혀 주세요.
13. 냄비에 설탕, 꿀, 무염버터, 생크림을 넣어 중불에 올려 주세요.
14. 끓으면 아몬드 분태와 카카오닙스를 넣어 주세요.
15. 캐러멜과 섞이면 불에서 내린후 바로 쿠키 반죽위에 부어 평평하게 펴줍니다.
16. 깨 캐러멜도 똑같은 방법으로 만들어 주세요.
17. 170도에서 18-20분간 구워 주세요. 골고루 색이 나도록 중간에 팬을 앞뒤로 돌려 구워 주세요.
18. 온기가 남아 있을 때까지 식힌후 뒤집어 가장자리를 잘라 주세요.
19. 18cm는 3cm로 6등분하고 20cm는 반으롤 잘라 10cm 로 만들어 주세요.
Almond & sesame florentine
Cookie
120g unsalted butter
60g sugar
1 egg yolk
170g soft flour
Almond caramel
30g sugar
10g honey
30g unsalted butter
20g fresh cream
50g almond dice
10g cacao nibs
Sesame caramel
30g sugar
10g honey
30g unsalted butter
20g fresh cream
30g black sesame
30g sesame
1. Dice the unsalted butter and place the bowl. And heat it up in the microwave until melted.
2. Mix the sugar. (it is not needed to melt completely)
3. Beat the egg yolk.
4. Sieve the soft flour and whisk.
5. After rectanglifing the dough on the plastic wrap, cover it with plastic wrap and roll.
6. Refrigerate for more than 2 hours.
7. Cut the dough into a half.
8. Remove it from the refrigerator and when it becomes smooth, place the dough on PTFE sheet.
9. Roll out the dough about 18.5 x 20.5cm with dusting flour.
10. Prick the crust with a fork.
11. Bake for 16-18 minutes at 170℃ until golden and cool down.
12. Toast the almond dice for 6-7 minutes at 170℃ and cool down.
13. Boil the sugar, honey, unsalted butter and fresh cream on the pot over medium heat.
14. When it boils, add the almond dice and cacao nibs.
15. When it is combined with caramel, remove from heat. And then pour it evenly on the cookie.
16. Make the sesame caramel in the same way.
17. Bake for 18-20 minutes at 170℃, turn the front and the back side of it during baking for coloring evenly.
18. When it is warm, turn it upside down and cut the edge of the Florentine.
19. Cut the 18cm into sixths (3cm), 20cm into a half (10cm).
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Music; Sunshine_Samba
How to Make Chocolate Almond Florentines - Lace Cookie Recipe
These delicate lace cookies are paper thin and light as air, melting in your mouth at first bite, possessing soft toffee-like flavors.
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Baking mat can be found here:
Ingredients
⅔ c brown sugar
2 tb cubed butter
2 tb heavy cream
1 tb raw honey
Pinch of fine salt
1 ts extract {I used vanilla}
¼ c unbleached flour
½ c toasted nuts
½ c melted bittersweet chocolate
Optional: candied orange peel, white chocolate/caramel, etc
Instructions
In a heavy bottomed pot, melt the brown sugar, butter, cream, and honey together. It's ready when it pulls away from the sides, thickens in texture and deepens in color. {238* to be exact but I've never bothered testing with a thermometer when it comes to these cookies}. Stir in the salt and vanilla.
Pull the pan off the heat and stir in the flour in 2 additions, taking care not to over mix then fold in the nuts.
Allow the mixture to set for 5-10 minutes before scooping onto baking sheets lined with parchment/silpat {so it doesn't stick as the dough is very sticky} leaving 3-4 space in between each cookie. Lightly press each cookie down with barely wet or greased hands to flatten.
Bake at 350 for 10-12 minutes.
Leave on the baking sheet about 5 minutes before transferring to a wire rack and drizzle with chocolate/caramel if desired.
Cool to harden then enjoy.
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ABOUT THE SQUISHY MONSTER
On this channel, you'll find fun and instructional cooking videos that are short and to the point for cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I'm always here to help!
Almond Florentine Brittle
Easy and not too sweet. Good for coming CNY