Almond Florentines Recipes

FLORENTINES

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.

ALMOND FLORENTINES

Steps:

• Position rack in center of 350 oven. Line baking sheet with silicone baking mat or parchment paper. Pulse almonds processor until finely chopped, but not pasty. Stir together nuts, flour, zest and salt in large bowl. Put sugar, cream, corn syrup and butter in small saucepan. Cook on medium, stirring occasionally, until mix comes to boil and sugar is completely dissolved. Continue boil for 1 min. Remove from heat, stir in vanilla, then pour mix into almond mix and stir to combine. Set aside until cool to handle, 30 min. Scoop rounded tspns (for 3in cookies) or rounded tblspns (for 6-in cookies) of batter and roll into balls. Place on baking sheet, leaving 3 to 4 in between cookies since they spread. Bake 1 pan at a time, until cookies are thin with even golden brwn color throughout, rotating pan halfway through bake time, about 10 to 11 min. Cool on bake sheet for 5 min, then transfer to rack to cool. Optional chocolate topping: Put chocolate in a med heatproof bowl. Bring saucepan filled with 1 inch water to low simmer; set the bowl over, but not touch water. Stir chocolate until melted and smooth. Can also do in med microwave-safe bowl. Melt at 50 percent power in microwave until soft, ~ 1 minute. Stir, continue heat until melted, ~1 to 2 minutes more. tip: Store cookies separated by waxed paper, in airtight container for 3 days. Florentines best stored separated from moist cookies and cakes.

ALMOND FLORENTINES

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.

ALMOND FLORENTINES

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.