NUTTY FLORENTINE BARS
This clever tray bake combines a buttery shortbread base with a Florentine inspired topping - finished with cherries and dark chocolate
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h5m
Yield Cuts into 18-21 bars
Number Of Ingredients 14
Steps:
- Start with the base. Line a 20cm square tin with some baking parchment. Put 200g of the butter and 100g of the sugar in a food processor and whizz until smooth. Add the almond extract, flour and ground rice, and pulse until the mixture comes together. Press the mixture into the base of your tin, flattening the surface as much as possible. Chill for at least 30 mins, or for up to 2 days.
- Heat oven to 180C/160C fan/gas 4. Peel off the cling film, prick the base a few times with the prongs of a fork. Bake for 25 mins.
- Meanwhile, put the remaining 25g butter, 75g sugar and 1 tbsp flour in a small pan. Heat gently, stirring, until the butter and sugar have melted. Stir in the cream until smooth, then the nuts, glacé and dried cherries.
- When the base has baked, dot the hot nut mixture all over the top and gently spread with the back of a spoon. Return to oven and bake for another 10-20 mins until the top is golden - check every 5 mins. Cool to room temperature, then melt the dark chocolate in a microwave or in a bowl over, but not touching, a pan of hot water. Drizzle the chocolate all over the top, and leave to set solid before removing and cutting into thin bars.
Nutrition Facts : Calories 257 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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.
FLORENTINE SQUARES
Provided by Food Network
Categories dessert
Time 1h20m
Yield Makes 5 1/2 dozen 1 1/2-inch squares
Number Of Ingredients 5
Steps:
- Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x-1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.
- Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan. Stir to combine, then add the butter. Stir over medium-low heat until the butter melts. Then raise the heat to medium, and stir constantly with a wooden spoon--especially toward the end of cooking--to prevent scorching. Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory- and straw-colored. Remove from heat, and stir in almonds.
- Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible. A pool about 8 inches in diameter is fine. Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet. If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly. Bake for about 5 to 6 minutes total, or until golden but not dark brown. Though the mixture bubbles while baking, the bubbles form more slowly toward the end of baking time than at the beginning.
- Place the baking sheet on a wire rack and cool for 2 to 3 minutes. While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and a pastry wheel. If the mixture is too warm, it will not cut cleanly. If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.
- Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water. With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains. Fill a small handmade paper cone with the chocolate and snip off the tip. Pipe thin lines of chocolate back and forth over the squares' surface. Refrigerate the squares briefly, just to set the chocolate. Remove from the refrigerator and set aside in a cool, dry place.
- To store, remove squares from the foil and place them in layers, separated by strips of aluminum, in an airtight metal or plastic container in a cool place up to 1 week.
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FLORENTINE SQUARES | COOKSTR.COM
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Category Cookstr RecipesEstimated Reading Time 3 mins
- Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15½-x-½-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.
- Batter: Pour the cream, corn syrup, and sugar into a 1½-quart heavy-bottomed saucepan. Stir to combine, then add the butter. Stir over medium-low heat until the butter melts. Then raise the heat to medium, and stir constantly with a wooden spoon—especially toward the end of cooking—to prevent scorching. Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory-and straw-colored. Remove from heat, and stir in almonds.
- Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible. A pool about 8 inches in diameter is fine. Bake for 3 minutes; then spread the liquid mixture more evenly over the baking sheet. If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly. Bake for about 5 to 6 minutes total, or until golden but not dark brown. Though the mixture bubbles while baking, the bubbles form more slowly toward the end of the baking time than at the beginning.
- Place baking sheet on a wire rack and cool for 2 to 3 minutes. While the mixture is still warm but no longer liquid, cut 1½-inch squares using a ruler and pastry wheel. If the mixture is too warm, it will not cut cleanly. If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.
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- For the crust, beat 1½ sticks butter and egg yolks in a stand mixer with paddle attachment until combined, 3–4 minutes.
- Add brown sugar and 2 tsp. zest; beat until light and fluffy. Add flour and salt and blend just until incorporated.
- Coat an 8½×12-inch baking sheet with nonstick spray, line with parchment paper, and coat paper with nonstick spray.
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- Preheat oven to 375°. In a large bowl, cream salted butter with 1/2 cup sugar until light and fluffy. Add egg and egg yolk and beat to combine. Gradually add flour and mix well (dough will be very soft). Transfer to a floured 16- by 11-in. parchment paper. With a floured rolling pin, roll dough to same size as parchment. Trim any overhang, then transfer dough (on parchment) to a large rimmed baking pan. Bake until golden brown, about 12 minutes. Remove from oven (leave oven on) and set aside.
- In a medium saucepan over medium heat, stir together unsalted butter, remaining 1 1/4 cups sugar, honey, and cream. Cook mixture, stirring frequently, until it registers 250° on a candy thermometer. Remove pan from heat and stir in almonds, raisins, apricots, and cherries.
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- To make the shortbread base, place the butter and sugar in a large mixing bowl. Using a hand mixer, cream the butter and sugar together by whipping on medium-high speed for 60 seconds. Add the vanilla extract and mix until combined. Add the flour to the bowl and mix at medium speed until the flour is distributed, about 60 seconds. The dough will look crumbly, but should hold together when pressed with your fingers.
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