FLORENTINES (ITALY)
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Number Of Ingredients 10
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
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
Delicate but very flavorful florentine cookies.
Provided by Anonymous
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour.
- Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other.
- Bake in the preheated oven until golden brown, 10 to 15 minutes.
- Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.4 g, Cholesterol 5.4 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 1.7 mg, Sugar 3.2 g
FLORENTINE SLICE (BARS)
An easy slice from 'Super Food Ideas' July 2007. I haven't tried this slice yet- but plan to substitute the plain flour for a blended gluten-free flour to make this slice gluten-free diet suitable
Provided by Jubes
Categories Bar Cookie
Time 1h10m
Yield 32 slice pieces/bars, 32 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 170°C Grease a 3 cm deep, 18cm x 28 cm(base) slab pan. Line the pan with baking paper.
- Add the flour to a large mixing bowl, whisk to aerate.
- Add the combined dried fruit, almons and cherries. Stir.
- In a small saucepan, combine the butter and honey. Stir over a low heat. Cook, stirring for 3 to 4 minutes or until the butter melts. (this step can be done in the microwave if wished). Allow the butter to cool slightly.
- Add the butter mixture and the beaten egg to the fruit mixture. Mix until well combined.
- Spoon the mixture into the prepared pan and smooth over the surface.
- Bake 30 to 35 minutes or until golden brown. Set aside in the pan to cool completely.
- Melt the chocolate and stir until smooth.
- Spread the melted chocolate over the cooled slice.
- Set the slice aside for 2 hours or until the chocolate has set.
- Refrigerate for 2 to 3 hours before cutting and serving.
- Makes 32 pieces.
Nutrition Facts : Calories 157.7, Fat 9.2, SaturatedFat 4.6, Cholesterol 15.8, Sodium 45.5, Carbohydrate 20.5, Fiber 2.6, Sugar 9.6, Protein 2.3
EASY CHICKEN FLORENTINE
This tasty quick spin on chicken Florentine is colorful and exciting. Serve together with your choice of rice, potato, or couscous, my favorite.
Provided by chorusgirl3
Categories Meat and Poultry Chicken Breast Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper.
- Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
- Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
- Serve on plates and top with shredded mozzarella cheese.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 13.9 g, Cholesterol 89.8 mg, Fat 21.9 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 7.5 g, Sodium 926 mg, Sugar 3.9 g
FLORENTINE SLICE
Make and share this Florentine Slice recipe from Food.com.
Provided by Evie3234
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and sugar in a large saucepan.
- Remove from heat and add almonds, raisins and cherries.
- Sift flour and baking powder into the saucepan and mix until combined.
- Spread into a greased 20cm square shallow tin.
- Bake at 180C degrees for 25 minutes or until golden and cooked.
- Melt chocolate in microwave or over hot water.
- Drizzle over slice while still warm.
- Cut into sqaures or fingers while warm.
Nutrition Facts : Calories 266.7, Fat 15.8, SaturatedFat 7.9, Cholesterol 26.7, Sodium 125.9, Carbohydrate 31, Fiber 1.7, Sugar 20.2, Protein 3.1
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
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- Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly, and then spread over the underside of the Florentine. Cool, chocolate side up on the wire rack until set and cut into pieces.
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