Austrian Florentines Echte Florentiner Recipes

FLORENTINER

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In saucepan, combine whipping cream, butter and sugar.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Add candied fruit, candied orange, almond slivers, ground almonds, and flour, one after the other to cream, mixing well.
• Drop by teaspoonfuls onto greased cookie sheet, leaving several inches space in between.
• With fork, dipped in water, press dough to approx 5 cm (2 inches diameter) rounds.
• Bake 5 to 6 minutes.
• Carefully remove and cool on rack.
• In the meantime, for the glaze, melt the grated chocolate with water in double boiler or in microwave.
• After cookies have cooled, brush glaze onto smooth bottom side of cookies.
• Before glaze hardens, make a pattern by moving a fork across glaze.
• Die Florentiner im 180 oC heissen Ofen 5 bis 6 Minuten backen.
• Mit einem Spatel vom Blech loesen und auf einem Kuchengitter abkuehlen lassen.
• Inzwischen die feingeriebene Zartbitterschokolade mit dem Wasser vermischen und im heissen Wasserbad schmelzen.

FLORENTINES

Steps:

• In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil. Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour. Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula. Bake the cookies in a moderate oven (350°F) for about 10 minutes. Remove them from the oven and let them stand for about 5 minutes. Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze. Chill them.
• Chocolate Glaze
• Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water. Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted. For an easier glaze, use melted bittersweet chocolate.

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.

AUSTRIAN FLORENTINES (ECHTE FLORENTINER)

Steps:

• FOR THE CHOCOLATE GLAZE:.
• Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water. Remove from heat and stir until chocolate is melted. Blend in butter. This will also glaze one 8-inch tubed cake. Triple the recipe for the cookies.
• FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy. Add honey, corn syrup, and cream gradually, beating well after each addition.
• Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Mix in almonds and candied peel.
• Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
• Bake at 350°F about 7 minutes. (Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.).
• Cool 2 to 3 minutes on cookie sheets. Carefully remove cookies to wire racks; turn flat side up and cool completely.
• Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze. When chocolate is almost set, draw wavy lines through glaze. About 2 dozen cookies.
• Canadian Family Cookbook.