Florentines
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
55
Spice
62
Sweetness
50
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil
2
Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour
3
Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula
4
Bake the cookies in a moderate oven (350°F) for about 10 minutes
5
Remove them from the oven and let them stand for about 5 minutes
6
Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze
7
Chill them
8
In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil
9
Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour
10
Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula
11
Bake the cookies in a moderate oven (350°F) for about 10 minutes
12
Remove them from the oven and let them stand for about 5 minutes
13
Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze
14
Chill them
15
Chocolate Glaze Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water
16
Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted
17
For an easier glaze, use melted bittersweet chocolate
18
Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water
19
Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted
20
For an easier glaze, use melted bittersweet chocolate