WHITE CHOCOLATE FLORENTINE COOKIES
Lace cookies are sandwiched and drizzled with white chocolate
Provided by Janette
Categories Cookies
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 peeled almonds to a food processor or blender and pulse until finely chopped.
- In a mixing bowl, stir together the almonds, flour and dried orange.
- To a small saucepan add the sugar, 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 the prepared baking sheet. They spread to 3-inches (7 ½ cm) in diameter. You'll need to work in batches to fit them your baking sheet without melting into each other.
- 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 63 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
More about "white chocolate ginger florentines food"
GINGER AND ALMOND FLORENTINES RECIPE - BBC FOOD
From bbc.co.uk
Servings 18Category Cakes And Baking
NADIYA HUSSAIN’S GINGER AND ALMOND FLORENTINES - THE …
From thehappyfoodie.co.uk
ALMOND, ORANGE & GINGER WHITE CHOCOLATE FLORENTINES …
From lordlucy.com
WHITE CHOCOLATE & GINGER FLORENTINES - BBC GOOD FOOD MIDDLE …
From pinterest.co.uk
GINGER, WHITE CHOCOLATE AND PISTACHIO FLORENTINES | COOKERY, …
From pinterest.com
CHOCOLATE PISTACHIO COOKIES AND FLORENTINES: 20 BEST BISCUIT RECIPES ...
From theguardian.com
GINGER AND ALMOND FLORENTINES RECIPE - LOVEFOOD.COM
From lovefood.com
CHOCOLATE FLORENTINES | ONLY CRUMBS REMAIN
From onlycrumbsremain.com
WHITE CHOCOLATE & GINGER FLORENTINES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FLORENTINES | CHOCOLATE RECIPES | JAMIE OLIVER
From jamieoliver.com
CHOCOLATE GINGER RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GINGER FLORENTINES - HOUSE & HOME
From houseandhome.com
NADIYA HUSSAIN’S GINGER & ALMOND FLORENTINES - GREAT BRITISH FOOD
From greatbritishfoodawards.com
GINGER-ALMOND FLORENTINES RECIPE | BON APPéTIT
From bonappetit.com
CHOCOLATE AND GINGER FLORENTINES - ROZZIESRECIPES
From rozziesrecipes.jimdofree.com
CHOCOLATE GINGERS RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE & GINGER FLORENTINES - AINSLEY HARRIOTT
From ainsley-harriott.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