Miniature Florentines
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Sugar3.5 tbsps
Unsalted Butter2.5 tbsps
Mild Honey2 tbsps
Heavy Cream2 cup
Almond (sliced)Directions:
1
Preheat oven to 400°F
2
Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes
3
Remove from heat and stir in almonds and orange peel (batter will be thin)
4
Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets
5
(Batter will thicken as it cools; you may need to reheat for last few batches
6
) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes
7
(Cookies will look runny at this point
8
) Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely
9
(These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute
10
) Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat
11
Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray
12
Let stand until chocolate is set, about 1 hour
13
Preheat oven to 400°F
14
Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes
15
Remove from heat and stir in almonds and orange peel (batter will be thin)
16
Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets
17
(Batter will thicken as it cools; you may need to reheat for last few batches
18
) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes
19
(Cookies will look runny at this point
20
) Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely
21
(These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute
22
) Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat
23
Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray
24
Let stand until chocolate is set, about 1 hour