Pecan Florentines Food

FLORENTINES (ITALY)

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.

COCONUT PECAN FLORENTINE SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Line 2 large cookie sheets with parchment paper.
• Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add frosting, oats and 1/8 teaspoon salt. Beat with electric mixer on medium speed until well blended. Working with 1/2 of the dough; drop by tablespoonfuls to make 24 cookies. Place 3 inches apart on cookie sheets. (Cookies will spread.)
• Bake 2 cookie sheets at a time, 10 to 14 minutes or until golden brown, turning cookie sheets halfway through bake time. While cookies are baking, drop remaining tablespoonfuls of dough onto parchment paper to make 24 additional cookies. Remove baked cookies and parchment paper to cooling rack. Cool completely, about 10 minutes. Repeat with remaining dough and parchment paper.
• Spread 1 heaping teaspoon of the hazelnut spread onto bottom of 24 cookies. Top with remaining cookies bottom side down; press lightly. Store in covered container.

FOODCHANNEL EDITOR

Steps:

• 1 Combine butter, cream, corn syrup, sugar and flour in a medium-sized saucepan and heat to boiling over medium heat. Stir continuously to prevent burning. 2 Remove pan from heat and stir in almonds, ginger and orange peel. 3 Line cookie sheet with parchment paper. Drop batter in very small quantities with wide spaces between, since cookie will become very thin and spread out. 4 Bake at 350 degrees for about 10 minutes, then cool for less than 1 minute before shaping. If you do not intend to shape cookies, you can let them cool longer. If shaping, wrap the edge around the handle of a wooden spoon and roll tightly. If cookies cool too much before shaping, simply warm them up in the oven for a few seconds. 5 Cool until hardened. Melt chocolate in microwave (about 1 minute per 8 ounces), in a shallow container that will allow you to dip an edge of the cookie in. Dip each cookie and lay on waxed or parchment paper until cool.

CHOCOLATE FLORENTINES

Steps:

• Preheat the oven to 180℃/170℃fan/gas mark 4 (350°F). Line 2 or 3 baking sheets with baking parchment.
• Place 50g (2oz)butter and 75g (3oz) sugar in a small pan and heat gently until the butter has melted and the sugar dissolved. Remove from the heat and stir in 2tbsp cream.
• Then stir in 1½ tbsp flour, 125g (4oz) chopped pecans and 40g (1½oz) each chopped cranberries and ginger. Mix until well combined.
• Place spoonfuls of the mixture onto the prepared baking sheets, allowing plenty of space between each for the biscuits to spread, gently pressing the mixture level with the back if the spoon.
• Bake for 10 to 12 minutes until pale golden. Remove from the oven and while the cookies are still hot use a greased circular cookie cutter to pull the edges of the cookies in to form neat circles. Allow to cool completely before removing from the baking sheet.
• Break the chocolate into pieces and place 3/4 of it in a bowl over a pan of hot water. Stir until melted. Remove from the heat and add the remaining chocolate. Stir until mall the chocolate has melted.
• Allow the chocolate to cool slightly then spread a thin layer onto the backs of the florentines and allow to set.
• Spread a second layer of chocolate over each florentine then use a fork to mark squiggles in the chocolate with a fork and allow to set. Serve and enjoy!

PECAN LACE COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
• Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.

CINNAMON SUGAR COOKIES

Steps:

• Preheat oven to 450°F.
• Sprinkle work surface with 2 tablespoons of the sugar. Unfold pastry sheet on sugar.
• Stir together pecans, cinnamon, and ¼ cup of the sugar in a small bowl.
• Brush pastry with egg, and sprinkle with pecan-sugar mixture. Roll sheet up in a tight log, pinching seam to seal.
• Freeze roll until firm, about 15 minutes. Cut into ¼-inch-thick slices. Sprinkle slices with remaining 2 tablespoons sugar.
• Bake in preheated oven on a parchment paper-lined baking sheet until golden brown, about 9 minutes. Turn slices over, and bake 5 more minutes. Cool completely on baking sheet, about 20 minutes.

PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
• With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
• To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
• Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
• To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
• Fill with scoops of any flavor ice cream or sorbet that complements pecans.
• To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
• Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
• To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
• To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
• Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.

PECAN, GINGER AND CRANBERRY FLORENTINES

Steps:

• Preheat the oven to 180℃/170℃fan/gas mark 4 (350°F). Line 2 or 3 baking sheets with baking parchment.
• Place the butter and sugar in a small pan and heat gently until the butter has melted and the sugar dissolved. Remove from the heat and stir in the cream.
• Stir in the flour, cranberries, ginger and pecans and mix well.
• Place spoonfuls of the mixture onto the prepared baking sheets, allowing plenty of space for the biscuits to spread.
• Bake for 10 to 12 minutes until pale golden. While the cookies are still hot use a greased circular cookie cutter to pull the edges of the cookies in to form neat circles.
• Allow to cool completely before removing from the baking sheet.
• Break the chocolate into pieces and place 3/4 of it in a bowl over a pan of hot water. Stir until until melted.
• Remove from the heat and add the remaining chocolate. Stir until melted.
• Allow the chocolate to cool slightly then spread a thin layer onto the backs of the florentines and allow to set.
• Spread a second layer of chocolate over each florentine then use a fork to mark squiggles in the chocolate with a fork and allow to set.

PECAN, HAZELNUT AND CRANBERRY FLORENTINES

Steps:

• Preheat the oven to 170°C/gas mark 3
• Spread the pecans and hazelnuts out on a baking tray and roast in the oven for 6-8 minutes until toasted.
• Blend half of the nuts in a food processor until roughly chopped. Keep the other half whole and set aside.
• Heat the Kerrygold butter, sugar, spices and syrup in a saucepan and stir over a medium heat until all the ingredients have melted together.
• Take the pan off the heat and stir in the flour, fruit and nuts.
• Grease 2 flat baking trays well. Put approx. 4 small teaspoons of mixture onto each tray, well spaced, pressing down each spoonful. Press the mixture down further in the centre of each.
• Put both trays in the oven and cook for 3 minutes. After 3 minutes, the mixture will have spread out - gently shape back into a circle with 2 spoons and bake for a further 2-3 minutes.
• Remove from the oven and place on a wire rack to cool. Work quickly because the mixture will cool and become brittle. Leave to cool .
• Use a medium saucepan and a glass bowl that will sit in the saucepan without touching the bottom.
• Add some water to the pan and bring to simmering point.
• Break the dark chocolate into pieces, put them in the bowl over the saucepan and let it all slowly melt.
• Remove the chocolate from the heat and dip the Florentines into it so they are half covered.
• Rest the Florentines on a wire rack for 20 minutes then put them in the fridge until the chocolate has set and gone from glossy to matt.

PECAN FLORENTINES

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.

FLORENTINES RECIPE

Steps:

• Preheat the oven to 180°C (350°F, gas mark 4) and line three baking trays with non-stick baking paper.
• Tip the butter, sugar and honey into a small pan and heat gently until the butter has melted. Remove from the heat and add the flour, cherries, candied peel and almonds to the pan, stirring well.
• Spoon teaspoons of the mixture on to the prepared baking trays, leaving plenty of room between each for them to spread. Bake in the oven for 6-8 mins or until golden brown. Allow the florentines to cool on the baking paper for a minute or so before lifting on to a cooling rack with a palette knife.
• Melt the chocolate in a bowl set over a pan of hot water. Spread a little melted chocolate over the flat base of each florentine, mark a zigzag in the chocolate with a fork and leave to set, chocolate side up, on the rack.

FLORENTINES (ITALY)

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.

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.

LACE COOKIES (FLORENTINE COOKIES)

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.

PECAN FLORENTINE

Steps:

• Line cookie sheet with foil. Grease cookie sheet and set aside.
• In a medium mixing bowl, stir together the sugar, melted butter or margarine, molasses and milk. Stir in the ground pecans or walnuts and flour.
• Drop level teaspoons of batter 5-inches apart onto a prepared baking sheet. (Bake only 3-5 cookies at a time). Bake in a preheated 350F oven for 5-6 minutes, or till bubbly and deep golden brown. Cool cookies on cookie sheet for 1-2 minutes, or till set. Quickly remove cookies from pan and cool on a rack. Repeat to bake remaining cookies.
• In a small heavy saucepan, melt chocolate or white baking bar over low heat. Drizzle over cookies.

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.