Florentines Recipe Donna Hay Food

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

FLORENTINES

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.

FLORENTINES

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.

FLORENTINE BISCUITS

Steps:

• To make the biscuits, put the butter, sugar and vanilla in a bowl and beat with an electric whisk until creamy. Add the flour and cinnamon, and combine with a spatula to make a soft dough. Form into a ball, wrap in cling film and chill for at least 1 hr.
• In a saucepan, melt the butter, sugar, golden syrup and salt. Remove from the heat and whisk in the flour, then stir in the cherries and almonds. Set aside to cool and firm up a little. Heat oven to 180C/160C fan/gas 4 and line a baking sheet with parchment.
• Tip the dough onto a floured work surface and roll out to the thickness of a £1 coin. Using a 6cm fluted cookie cutter, stamp out as many circles as you can, then scrunch up the trimmings, re -roll and stamp out some more. Transfer to the baking sheet, and spoon some of the Florentine mixture onto each biscuit until it's all used up. Bake on the middle shelf for 12-15 mins until the biscuits are golden and the topping has melted. Leave to cool on the sheet for at least 15 mins.
• While the biscuits cool, melt the chocolate in a small heatproof bowl suspended over a pan of gently simmering water, or in short bursts in the microwave. Stir every 30 secs or so to ensure it doesn't burn. Dip each biscuit about a third of the way into the chocolate, then return to the sheet to set. You may need to spoon the chocolate over the final few. Will keep for up to four days in a sealed container.

FLORENTINES I

Steps:

• Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well.
• Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven).
• Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!

FLORENTINES - FIORENTINE (FLORENTINE COOKIES)

Steps:

• Finely chop walnuts, almonds, raisins, orange and lemon peel, cherries, and ginger.
• Melt butter in a saucepan, then add sugar and stir over low heat until sugar is dissolved.
• Bring to a boil and let it boil for 1 minute without stirring (until just turning light golden).
• Remove from heat and mix well with cream and fruit-nut mixture.
• Spoon heaped teaspoonfuls onto greased cookie sheet (if you have a Silpat, use it!), leaving plenty of space for spreading- try only doing four at a time until you see how large they spread.
• Bake at 300 degrees F for 10 minutes or until golden brown.
• Let cool on cookie sheet for 1 minute before carefully removing with spatula.
• Melt chocolate in double boiler or microwave and spread thinly on flat side of cookies.

FLORENTINES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour.
• Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.
• Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.

PECAN FLORENTINES

Steps:

• Preheat the oven to 350°F Line a baking sheet with parchment paper.
• Cream the butter and sugar together with an electric mixer or hand-held mixer on medium speed until smooth.
• Add the egg and beat until incorporated.
• Add the vanilla, baking soda, and salt and beat until smooth.
• In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind.
• Add this to the dough and beat until incorporated; the dough will be stiff but sticky.
• Drop the dough by the teaspoonful, about 3 inches apart, onto the prepared sheet pan.
• Flatten the dough slightly with your fingertips.
• Bake for 6 minutes until lightly golden.
• Remove from the oven, carefully remove from the sheet, and let cool completely on wire racks. Repeat the process until all the dough is used, relining the sheet each time with new parchment.