Apricot Florentines With Chocolate Glaze Recipes

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CHOCOLATE-GLAZED FLORENTINES



Chocolate-Glazed Florentines image

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield about 14 cookies

Number Of Ingredients 10

1 cup almond flour
3 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
4 tablespoons unsalted butter, cubed
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, finely chopped
4 ounces white chocolate, finely chopped

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Combine the almond flour, all-purpose flour and salt in a large bowl; set aside. Combine the sugar, heavy cream, corn syrup and butter in a small saucepan and cook over medium heat, stirring occasionally, until the mixture comes to a boil and the sugar is dissolved; continue to boil 1 more minute. Remove from the heat and stir in the vanilla. Pour the sugar mixture into the flour mixture and stir until just combined. Set aside until cool enough to handle, about 30 minutes.
  • Roll rounded tablespoonfuls of dough into balls. Arrange at least 3 inches apart on the prepared baking sheet. Bake, rotating the baking sheet halfway through, until the cookies spread out and turn golden brown, 10 to 11 minutes. Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining dough.
  • Make the glaze: Microwave the semisweet chocolate and white chocolate in separate microwave-safe bowls in 30-second intervals, stirring, until smooth. Transfer the white chocolate to a small resealable bag. Flip the cookies over so the smooth side is up. Spread each cookie with a thin layer of semisweet chocolate. Snip a corner of the white chocolate bag and pipe lines on the semisweet chocolate; drag a toothpick across the lines. Let set, about 2 hours.

FLORENTINES



Florentines image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h45m

Yield 28 Sandwich Cookies

Number Of Ingredients 8

2 cups sliced almonds, chopped
2 tablespoons all-purpose flour
2 teaspoons grated orange zest
3/4 cup sugar
1/2 cup (1 stick) butter, cut into pieces
1/3 cup whipping cream
2 tablespoons honey
8 ounces bittersweet or semisweet chocolate chips

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.

APRICOT FLORENTINES WITH CHOCOLATE GLAZE



Apricot Florentines With Chocolate Glaze image

Found this recipe in The Washington Post who note it was adapted from The King Arthur Cookie Companion. Have the apricots & almonds. Plan to use bittersweet Ghiradelli chocolate for the glaze instead of the milk chocolate. Deep dark chocolate with apricot & almond - Mmmmmm! Nice too as dough has no chilling time so this is one to make & bake to put on that Christmas tray.

Provided by Busters friend

Categories     < 60 Mins

Time 43m

Yield 30 cookies

Number Of Ingredients 8

2 cups apricots, dried, slivered (12 ounces)
1/4 cup flour
1/2 cup heavy cream
2/3 cup sugar
1/2 cup unsalted butter (4 ounces)
1 cup blanched almond, very finely chopped (unsalted, 5 ounces)
1/2 teaspoon almond extract
1 1/3 cups semisweet chocolate (8 ounces)

Steps:

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Spread the nuts on a baking sheet and place in the 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.
  • In a blender or food processor, combine the dried apricots and the flour. Pulse until the apricots are finely diced. Set aside.
  • In a medium saucepan over medium heat, combine the cream, sugar and butter and cook, stirring, until the butter is melted. Increase the heat to medium-high, bringing the mixture to a boil. Remove from the heat and add the almonds, almond extract and floured apricot pieces, stirring to combine. Drop the batter by the tablespoon, at least 2 inches apart, onto the prepared baking sheets. Using the back of a spoon dipped in water, flatten each cookie until it's smooth. Bake for 11 to 12 minutes, or until the edges are lightly browned. Remove from oven and let them cool just until they are solid enough to be transferred to a rack to cool completely.
  • To make the chocolate glaze, in a small saucepan over low heat, melt 1 cup of the chocolate. Remove it from the heat and add the remaining chocolate, stirring until melted and smooth. Using a spatula, spread the bottom of each cooled cookie with the glaze. Run the tines of a fork through the chocolate to create a wavy pattern and place the cookies back on the rack, chocolate side up, to set. (They may be refrigerated to make them set faster.) Store in an airtight container, layered between strips of wax paper.

Nutrition Facts : Calories 124.8, Fat 10.1, SaturatedFat 5, Cholesterol 13.6, Sodium 4.8, Carbohydrate 9.3, Fiber 1.7, Sugar 5.8, Protein 2.2

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