Orange Marmalade Ice Cream Sandwiches With Almond Florentines Food

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.

ALMOND FLORENTINES

Steps:

• Heat oven to 160C/140C fan/gas 3. Line 2 baking sheets with baking parchment and brush with butter. Mix the butter, egg whites, sugar and flour until smooth, then add the almonds. With wet fingers or the back of a spoon, flatten tbsps of mixture into 16 biscuits on the sheets. Bake for 15-18 mins until golden. Cool. Will keep in an airtight container for 2-3 days - put pieces of parchment between to stop sticking.

ALMOND FLORENTINE AND BLACK RASPBERRY CHIP ICE CREAM SANDWICHES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Melt butter in medium saucepan over medium-low heat. Mix in sugar, cream, and flour, then almonds. Stir until batter thickens, bubbles at edges, and leaves dry path when spoon is drawn through, about 10 minutes. Remove from heat. Drop 1 rounded teaspoonful batter for each cookie (about 24 total) onto prepared sheets, spacing mounds 2 to 3 inches apart.
• Bake cookies, 1 sheet at a time, until golden brown, turning sheet after 8 minutes, about 16 minutes total. Cool cookies completely on sheets.
• Do ahead: Can be made 1 day ahead. Store airtight at room temperature.
• Soften ice cream slightly in microwave at 10-second intervals on very low setting. Place 6 cookies, flat side up, on work surface. Mound 1/4 cup ice cream onto each; flatten gently with spatula. Top with another cookie, flat side down, and press very gently to adhere. Place sandwiches on baking sheet, cover with foil, and freeze at least 2 hours and up to 2 days.

MARMALADE FRENCH TOAST SANDWICHES

Steps:

• Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk., Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup.

ORANGE MARMALADE CHEESE SPREAD

Steps:

• Mix together cream cheese, cheddar cheese, onions and mayonnaise. Put into an attractive dish, preferably wide and shallow.
• Spread orange marmalade on top and sprinkle with the toasted almonds.
• Chill and serve with crackers.

ALMOND FLORENTINES

Steps:

• Lightly grease a cookie sheet.
• Arrange graham crackers to fill sheet.
• Melt butter in saucepan and heat it with brown sugar over medium heat for 5 minutes, stirring frequently. DO NOT BOIL.
• Spoon mixture over graham crackers.
• Sprinkle with almonds.
• Bake in preheated oven at 375 degrees Fahrenheit for 7 minutes.
• Open door and turn off oven; cool in oven for one hour.
• Cut while still warm, otherwise they will stick to pan.

ORANGE MARMALADE FONDUE

Steps:

• Melt butter in a pot over low heat. Add flour; cook and stir until mixture is smooth and paste-like, about 1 minute. Stir sugar into butter-flour mixture into thickened, 1 to 2 minutes.
• Slowly pour half of the cream into butter-flour mixture; cook and stir until thickened. Mix in the remaining cream, stirring until thickened. Whisk orange marmalade into fondue until well combined.