FLORENTINES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 28 Sandwich Cookies
Number Of Ingredients 8
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
- Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.
COCONUT-PECAN-CARAMEL SANDWICH COOKIES
Steps:
- Preheat the oven to 350°F. Spread the coconut in an even layer on one half of a rimmed baking sheet and the pecans on the other. Toast, stirring coconut halfway through, until nuts are fragrant and coconut is light golden, 5 to 7 minutes. Place coconut and pecans in a food processor, and pulse until finely chopped.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add the flour and salt; beat until combined. Beat in chopped coconut-nut mixture until combined. Turn out the dough onto a piece of plastic wrap and shape into a flattened disk. Wrap in plastic. Chill dough until firm, 30 to 45 minutes.
- Line two large baking sheets with parchment paper; set aside. On a lightly floured piece of parchment paper, roll out the dough to 1/8-inch thickness. Transfer to another baking sheet, and freeze until firm, 5 to 10 minutes. Using a 2-inch flower cookie cutter, cut out shapes, and place 1 inch apart on prepared baking sheets. Freeze until firm, 5 to 10 minutes.
- Remove from freezer. Using a 3/4-inch round cookie cutter (or the wide end of a pastry tip) cut out and remove the centers from half of the cookies. Bake, rotating sheets halfway through, until golden brown, about 12 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be made 1 day ahead and kept in an airtight container at room temperature.
- Spoon or pipe about 1 teaspoon Caramel Filling onto the flat side of each of the whole cookies. Top with cut cookies, keeping flat sides down. Drizzle the remaining caramel over the tops. Let caramel set at least 2 hours, or overnight, at room temperature. Cookies can be kept, layered between sheets of parchment paper, in an airtight container at room temperature for up to 5 days.
- Caramel Filling
- Place the sugar and 1/4 cup plus 2 tablespoons water in a medium heavy-bottom saucepan. Set over medium-high heat, and stir to combine. Without stirring, bring the mixture to a boil, and cook until dark amber in color, about 5 minutes, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming.
- Remove from heat. Carefully pour the cream down the side of the pan (it will spatter), stirring constantly, until fully combined. Add the butter and stir to combine. Transfer filling to a heatproof bowl, and let cool slightly before filling cookies.
LOADED COCONUT PECAN COOKIES
If you love coconut and pecans, you'll love these cookies! These little cookies are nice and soft and are packed full of coconut and pecan flavor. I got the recipe from a friend but made a few changes to fit my tastes. Delish!
Provided by Melanie2590
Categories Dessert
Time 25m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar together in large bowl. Mix in egg and vanilla.
- Mix in 1 cup coconut, saving the other 3/4 cup for later use.
- Combine flour, pecans, and baking soda in small bowl. Mix into coconut mixture.
- Once well mixed, sprinkle remaining 3/4 cup coconut on work surface.
- Divide dough into 3 parts and form into rolls, about 1 1/2 inches in diameter.
- Roll dough in coconut until coated.
- Wrap in plastic wrap and chill until firm, at least 1 hour. (dough can be frozen up to 6 weeks).
- Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet.
- Bake at 350 degrees for 13-15 minutes. My oven takes 15.
- Cool and enjoy!
Nutrition Facts : Calories 278.4, Fat 17, SaturatedFat 8, Cholesterol 28.7, Sodium 175.5, Carbohydrate 30.4, Fiber 1.7, Sugar 19.4, Protein 2.9
PECAN FLORENTINES
These pecan florentines are part cookie, part candy. They melt into the shape of a cookie as they bake but taste more like a toffee. Buttery, nutty and caramel-like, these will quickly become a holiday favorite. They're light and crisp in texture and just melt in your mouth. The chocolate drizzle on top is a delicious final...
Provided by Beth Streeter
Categories Chocolate
Time 35m
Number Of Ingredients 9
Steps:
- 1. To pulverize pecans put them in a food processor or blender and process until thoroughly ground with a DRY not pasty texture. Then measure out 3/4 of a cup.
- 2. Preheat oven to 350 degrees. Line cookie sheets with foil and lightly grease foil with a spray on oil.
- 3. Combine pecans and flour in a small bowl.
- 4. Combine brown sugar, corn syrup, butter, and milk in a medium saucepan. Put the saucepan over medium heat and stir until mixture comes to a light boil.
- 5. Remove from heat. Add flour and pecan mixture.
- 6. Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes until lacy and golden brown. Cookies will be soft when they are hot but become crisp as they cool.
- 7. I take the foil and slide it off to a flat heatproof surface to let the cookie cool completely. When cooled, peel the cookies off of the foil and set on wax paper.
- 8. Place chocolate chips in a zip top bag and place in a hot but not boiling pot of water for about 10 minutes. Being very careful not to let the bag get ANY water in it. Knead bag lightly to check that chips are completely melted.
- 9. Pat the bag dry and with scissors snip off a small hole in the corner of the bag. Squeeze melted chocolate over the cookies to decorate.
- 10. Let stand until chocolate is set.
COCONUT-PECAN COOKIES
This is a buttery coconut-pecan cookie. The crunch comes from the pecans and coconut, but the cookie itself is chewy. I do not add salt to this recipe, as I think with salted butter enough salt is present.
Provided by thedailygourmet
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 36
Number Of Ingredients 9
Steps:
- Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
- Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
- Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
- Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.
Nutrition Facts : Calories 126.2 calories, Carbohydrate 12.5 g, Cholesterol 18.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 4.9 g, Sodium 75.1 mg, Sugar 6.6 g
COCONUT PECAN COOKIES
Make and share this Coconut Pecan Cookies recipe from Food.com.
Provided by csbndc
Categories Dessert
Time 45m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and both sugars.
- Add eggs and vanilla.
- Mix together with flour, salt, baking powder, and soda.
- Add coconut flakes and pecans.
- Roll into balls and (flatten for thinner) place apart on a cookie sheet.
- Bake for 15 minutes at 350 degrees.
- Makes 48 large cookies.
Nutrition Facts : Calories 188, Fat 10.4, SaturatedFat 5.3, Cholesterol 27.8, Sodium 139.8, Carbohydrate 22.4, Fiber 1, Sugar 12.6, Protein 2.2
LACE COOKIES (FLORENTINE COOKIES)
These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!
Provided by Chef John
Time 2h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
- Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
- Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
- Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
- Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
- Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
- Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g
COCONUT PECAN COOKIES (VEGAN)
The best "healthy" cookie. Delicious and oh so good! These are my family's favorite cookies and we make them all the time for friends and get-togethers. They taste really great with the raisins added, but some of our friends aren't raisin fans so we usually make 1/2 with raisin and 1/2 without. I got this from the Micheff Sister, Cinda Sanders, on their cooking show last year "Holiday Cookie Swap" and its been a regular in our family the rest of the year. We usually make a double batch and put some in the freezer. These keep well in the freezer for 2 - 3 months. Be sure to store them in an airtight container. You are supposed to get about 20 cookies, but I usually have 15...maybe I make them a little bigger. ;) Update: I usually use fresh moist shredded coconut. I tried using this with dry coconut and had to add a bit of water to moisten it up enough to form cookies. Sometimes it's difficult to get the raisins to stick.
Provided by Enjolinfam
Categories Dessert
Time 33m
Yield 15-20 cookies, 15-20 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, quick oats, baking soda and salt together and set aside.
- Mix oil and sugar and beat until creamy with an electric mixer (can do by hand, but it takes longer). Add cornstarch and mix. Add soy milk, then vanilla. Stir in the flour mixture, then stir in the coconut and pecans.
- Drop by spoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 13-15 minutes.
- They do not get very brown and should still be a little moist inside. Let cool on cookie sheet for 1 minute before putting them on a cooling rack.
Nutrition Facts : Calories 340.6, Fat 19.4, SaturatedFat 3.4, Sodium 257.3, Carbohydrate 38, Fiber 2.8, Sugar 16.7, Protein 4.6
FLORENTINE COOKIES
Super easy Florentine cookies sandwiched with melted chocolate.
Provided by Dawnsigkap
Categories World Cuisine Recipes European Italian
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
- Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
- Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
- Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
- Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 22.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 4.6 g, Sodium 62.9 mg, Sugar 12.4 g
More about "coconut pecan florentine sandwich cookies food"
COCONUT HONEY FLORENTINE LACE COOKIE RECIPE — SALT ...
From saltandwind.com
5/5 (3)カテゴリ Dessert料理 American, French合計時間 1 時間
COCONUT PECAN FLORENTINE SANDWICH COOKIES | REYNOLDS BRANDS
From pinterest.com
COCONUT PECAN COOKIES - AUBREY'S KITCHEN
From aubreyskitchen.com
COCONUT PECAN FLORENTINE SANDWICH COOKIES - PINTEREST
FLORENTINE COOKIES RECIPE - LOW CARB KETO GLUTEN …
From joyfilledeats.com
FLORENTINE COOKIE SANDWICHES WITH EGGNOG ICING RECIPE
From tastingtable.com
CHOCOLATE COCONUT PECAN SANDWICH COOKIES - BAKE …
From bakeorbreak.com
COCONUT PECAN SANDWICH SUGAR COOKIES – COOK PLATE FORK
From cookplatefork.com
COCONUT PECAN COOKIES - COOKIE DOUGH DIARIES
From thecookiedoughdiaries.com
COCONUT PECAN COOKIES RECIPE - SIMPLY MADE EATS
From simplymadeeats.com
PERFECT COCONUT COOKIES WITH PECANS - SOUTHERN …
From southerndiscourse.com
CHEWY COCONUT PECAN COOKIES - RICH AND DELISH
From richanddelish.com
COCONUT PECAN FLORENTINE SANDWICH COOKIES
From reynoldsbrands.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love