Florentine Almond Artichoke Mounds Recipes
FLORENTINE ALMOND ARTICHOKE MOUNDS
I always enjoyed traditional artichoke-cheese dip, and for a party, I wanted to create a new appetizer that was a spin on that. This original creation is a bit reminiscent of the dip recipe, and works well on a buffet. -Sherry Johnston, Green Cove Springs, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds., Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature.
Nutrition Facts : Calories 243 calories, Fat 18g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 461mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 10g protein.
FLORENTINES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 28 Sandwich Cookies
Number Of Ingredients 8
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.
FLORENTINES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 28 Sandwich Cookies
Number Of Ingredients 8
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.
FLORENTINE ARTICHOKE DIP
Make and share this Florentine Artichoke Dip recipe from Food.com.
Provided by Libby1
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Thaw and drain spinach; press between layers of paper towels.
- Drain and chop artichoke hearts.
- Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well.
- Spoon into a lightly greased 11 x 7" baking dish; sprinkle with breadcrumbs.
- Bake at 375 for 25 minutes, and serve with crackers or breadsticks.
Nutrition Facts : Calories 631.9, Fat 39.2, SaturatedFat 21.4, Cholesterol 115.7, Sodium 1061.5, Carbohydrate 48.4, Fiber 11.5, Sugar 7, Protein 25.5
ALMOND FLORENTINES
Make and share this Almond Florentines recipe from Food.com.
Provided by lizeroo
Categories Bar Cookie
Time 12m
Yield 24 pieces
Number Of Ingredients 4
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.
Nutrition Facts : Calories 124.7, Fat 9.6, SaturatedFat 5, Cholesterol 20.3, Sodium 70.1, Carbohydrate 9.8, Fiber 0.5, Sugar 9.1, Protein 0.9
ALMOND FLORENTINES
Bake your own delicate nutty biscuits and keep them light as a feather with egg whites and icing sugar
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 33m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 330 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.1 milligram of sodium
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