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
MILK CHOCOLATE FLORENTINE COOKIES
Thin crispy cookies with milk chocolate in between.
Provided by A Miller
Categories Desserts Cookies Sandwich Cookie Recipes
Time 45m
Yield 42
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil and grease the foil.
- In a large skillet over medium heat, melt the butter. Stir together the oats, flour, salt and sugar; mix into the melted butter until well blended. Stir in the corn syrup, milk and vanilla. Drop batter by teaspoonfuls 3 inches apart onto the prepared cookie sheets.
- Bake for 5 to 7 minutes in the preheated oven, until medium brown. Cool completely before removing from the cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat. Spread chocolate onto the bottoms of cookies and sandwich them together.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 15.3 g, Cholesterol 10.5 mg, Fat 5.9 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.5 g, Sodium 50 mg, Sugar 9.7 g
FLORENTINES (ITALY)
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
- Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
- Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
- Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
- Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
- For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
FLORENTINE LACE COOKIES
They are so very easy and I love the slightly sweet cookies with a great crunch.
Provided by Ashlee Marie
Categories Dessert
Time 27m
Number Of Ingredients 9
Steps:
- Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the oven, for about 5 minutes or until golden brown and fragrant.
- Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
- Preheat the oven to 350
- Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
- Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
- Increase the heat to high and bring to a boil.
- Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine
- Use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)
- Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool about 3 mins, shape if desired
- optional - melt some semi sweet or dark chocolate and spread along the back
Nutrition Facts : Calories 75 kcal, Carbohydrate 7 g, Protein 1 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 43 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
OATMEAL FLORENTINE COOKIES
love love love Italian cookies. These delicate cookies can be filled with chocolate, or covered with chocolate with a cream filling inside. The holidays are here,and I'm baking up a storm! Enjoy!!
Provided by Nor Mac
Categories Other Desserts
Time 20m
Number Of Ingredients 23
Steps:
- 1. measure the oatmeal,sugar,cinnamon,flour,coconut, and almonds in to bowl.
- 2. melt the butter. Add butter,corn syrup,vanilla,and cream to oatmeal mixture and combine well
- 3. line a sheet pan with parchment paper. Drop dough by teaspoon fulls on to pan. try to bake only 9 cookies at a time. Keep at least 2 inches between each cookie.they spread a lot.
- 4. bake at 350 for 6-10 minutes until edges are browned.watch closely. they cook very fast. Remove from oven and let cool for a bit. Carefully remove from parchment with a metal spatula to some wax paper.
- 5. melt the chocolate in the microwave with the shortening. Set time to 2 minutes. Stir every 30 seconds until melted and combined well.
- 6. now the choice is yours. You can use the chocolate to top the sandwich cookie,or you can use the chocolate to fill the cookie. If filling cookie. Turn cookie over to flat side put a dollop of chocolate on cookie and press lightly another cookie on top to make a sandwich.refrigerate to set chocolate.
- 7. if using chocolate to top cookies. Just spread some melted chocolate on one top side of cookie. Refrigerate to set.
- 8. cream filling combine all ingredients and beat with mixture until smooth. top bottom of cookie with some,and place chocolate coated cookie on top. Refrigerate to set filling.
MILK CHOCOLATE FLORENTINE COOKIES (FASTER NESTLE VERSION)
These are cookies from Austria with origins in Italy. Great when you want a cookie from around the world. They are crisp and delicate lacy like cookies when put together with chocolate make a sandwich cookie. It is meant to be crisp. Traditional Florentines have fruit in them but these are the chocolate version. This recipe is from Nestle and saves oodles of time by microwaving the chocolate rather than using a double broiler. Enjoy these they are a hit.
Provided by ChefDLH
Categories Drop Cookies
Time 50m
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- PREHEAT oven to 375°F Line baking sheets with foil. (a must).
- MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.
- BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.
- MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.
Nutrition Facts : Calories 1319.7, Fat 63.9, SaturatedFat 38.7, Cholesterol 114.8, Sodium 554.3, Carbohydrate 174.4, Fiber 8.2, Sugar 106.8, Protein 15.9
FLORENTINE COOKIES
Florentine cookies are lace cookies made from chopped almonds with orange & vanilla. They are sandwiched with chocolate and you get the most delicious cookies.
Provided by Culinary Ginger
Categories Dessert
Time 42m
Number Of Ingredients 9
Steps:
- Position oven rack in the center of the oven. Preheat oven to 325°F/163°C. Line a large 17 x 12 inch (43 x 30 cm) baking or cookie sheet with parchment paper or a silicone mat.
- To peel the almonds: Over high heat, bring a saucepan of water to a boil.Add the almonds and boil for 1 minute (no longer because they will soften). Drain and rinse with cold water to cool and stop them from cooking. Spread onto a towel and rub them until the peels come off. Dry well.
- Add the almonds to a food processor or blender and pulse until finely chopped.
- In a mixing bowl, stir together the almonds, flour and orange peel.
- To a small saucepan add the sugar, heavy cream corn syrup and butter. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved. Continue to simmer for 1 minute.
- Remove from the heat and add the mixture to the almond mix along with the vanilla. Stir until combined. Allow to cool until it is cool enough to handle, about 15 minutes.
- Using a teaspoon measuring spoon, portion out 1 teaspoon of dough and roll into a ball using your hands. Roll the balls as round as you can, this will ensure nice round cookies. If the dough seems dry and crumbly, simply put a ball of the dough your warm hand it will soften so you can shape.
- Place the dough balls 6-inches (15 cm) apart on to the prepared baking sheet. They spread to 3-inches (7 ½ cm) in diameter. You'll need to work in batches to fit your baking sheet.
- Bake for 10-12 minutes or until golden brown. If they join together, use a sharp knife to separate while they are hot and soft on the baking sheet as they will harden very quickly.
- Remove from the oven and allow to cool on the baking sheet for 2 minutes until they are no longer soft, then transfer to a cooling rack. Repeat with the remaining dough.
- In a microwave safe bowl, add the chocolate and microwave in 10 second increments, stirring in between until melted. Be careful not to burn.
- Take a cooled cookie, spread the chocolate on one side, take another cookie and make a sandwich, press carefully as they are delicate. Repeat with all cookies.
- If you would like to drizzle chocolate on the top, put the melted chocolate into a small ziptop bag. Snip of a very tiny piece of the corner and this will allow you to get the perfect drizzle.
- Allow the cookies to cool and store in an air tight container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 189 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie, Sodium 6 milligrams sodium
ITALIAN FUDGE-FILLED COOKIES
Steps:
- Preheat oven to 350 degrees F.
- For the dough: in a mixer, beat together the shortening and brown sugar. Add the milk and the egg, and beat until combined. Add the salt, baking powder, vanilla and flour. Mix until everything is thoroughly combined.
- Remove dough from bowl, cut in half. Roll each half of dough between 2 sheets of waxed paper. Peel waxed paper off the bottom of 1 of the layers and place it in a greased 9 by 13-inch baking pan. Press dough with hands into the corners of the pan, trimming any pieces that come over the sides. Peel off the waxed paper from the other side.
- Meanwhile, stir all the filling ingredients together. Evenly pour fudge filling on top of first layer in pan. Remove waxed paper from 1 side of top dough layer and place that side over filling. Then remove waxed paper from the top side. Bake until top is brown, about 30 to 35 minutes. Let cool on a rack for 4 to 5 hours or even overnight. Sprinkle with powdered sugar and cut into serving pieces
LACE COOKIES WITH CHOCOLATE (FLORENTINE COOKIES)
Steps:
- Place 1 1/2 cups of whole raw almonds into a food processor and pulse them on high speed until they chop up into fine crumbs. Then set them aside.
- In a medium saucepan add 1/2 cup unsalted butter, 3/4 cup brown sugar, and 1/4 cup honey. Stir using a metal whisk.
- Once it comes to a boil, turn the heat off and remove the saucepan from the heat.
- Then stir in 1/2 teaspoon vanilla extract and 3 tbsp all-purpose flour.
- Now, use a spatula to mix in the finely chopped almonds. 
- Then scoop out about 1/2 tablespoon-sized scoops of the cookie dough onto a baking sheet lined with a silicone mat. If you don't have a silicone mat, parchment paper works too. But the mats will result in more even baking.
- Make sure to place each scoop of the lace cookie dough at least 3 inches apart. They will spread a lot when they bake.
- Now preheat your oven to 325 degrees Fahrenheit. Then take each piece of cookie batter and roll it out to a ball, and place it half onto the baking sheet.
- Place each baking sheet in the center rack (one at a time). Then bake for 8 minutes making sure to turn once after 4 minutes.
- While the cookies are looking, melt 1 1/2 cups of semisweet chocolate in a microwave-safe bowl until fully melted. Always be sure to do this in intervals with stirring in between to avoid scorching the chocolate.
- Now take 1 Florentine cookie and gently spread a little bit of the melted chocolate on the back of it, then place a similar sized cookie on top. So you want the back of each cookie to sandwich the chocolate in between them.
- Let the chocolate set for about 1-2 hours before serving.
Nutrition Facts : Calories 161 kcal, Carbohydrate 15 g, Protein 2 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 3 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
FLORENTINE ITALIAN MILK CHOCOLATE FILLED COOKIES
Make and share this Florentine Italian Milk Chocolate Filled Cookies recipe from Food.com.
Provided by Super San Mateo Che
Categories Drop Cookies
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Melt butter in medium saucepan.
- Remove from heat.
- Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
- Cover cookie sheets with foil.
- Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
- Bake for approximately 7 minutes or until edges are golden brown.
- Let each sheet of cookies cool completely, approximately 15 minutes.
- Peel foil away from cookies.
- For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
- To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.
Nutrition Facts : Calories 214, Fat 11.7, SaturatedFat 7, Cholesterol 20.7, Sodium 65.7, Carbohydrate 27.2, Fiber 1.6, Sugar 17.1, Protein 2.3
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- Pulse the almonds in a food processor until finely chopped. Combine almonds, flour, and salt in a medium bowl.
- In a saucepan over medium heat, combine the butter, sugar, and corn syrup. Bring to a boil while stirring occasionally, to completely dissolve the sugar. Let boil for about a minute, remove from heat, and stir in vanilla. Pour the mixture into the almond bowl, and stir to combine. Set aside for about a half hour, to cool.
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- Once all cookies are baked, place 4 oz of good quality milk chocolate in a microwave safe bowl, and microwave on 50% power for one minute. Remove and stir, and heat for additional 30 second increments until melted. Match each cookie with a similar sized pair. Flip one cookie over, spoon some melted chocolate on, spread around, and place the other cookie one top. Set aside to cool and set.
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- preheat the oven to 350-degrees. line a cookie sheet with parchment or a silipat mat and set aside.
- melt the butter, syrup and cream in a small sauce pan over medium heat. while melting, combine the oats, hazelnut meal, flour, sugar, and salt in a medium mixing bowl. add the wet to the dry, along with the vanilla, and stir with a rubber spatula until combined. let sit briefly to cool.
- form heaping teaspoonfuls of dough into balls using your hands, and place the balls onto the prepared sheet, several inches apart, as they spread. bake for 8 to 10 minutes, rotating at the halfway point, until the cookies are slightly browned. if you prefer chewier cookies, pull them closer to 8 minutes, crispier ones, closer to 10.
- let cool on the sheet for two minutes or so, and then carefully remove the cookies to a cooling rack using a spatula. repeat with the remaining cookie dough.
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