Miniature Florentines Recipes
MINIATURE FLORENTINES
_Candied-Fruit Honey Wafers Dipped in Chocolate_ You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge - the cookies must go in the middle of the oven to cook through and brown evenly.
Provided by Lillian Langseth-Christensen
Yield Makes about 7 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes. Remove from heat and stir in almonds and orange peel (batter will be thin).
- Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. (Batter will thicken as it cools; you may need to reheat for last few batches.) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. (Cookies will look runny at this point.) Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. (These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
- Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray. Let stand until chocolate is set, about 1 hour.
MINI FLORENTINE CUPS
Creamy spinach centres and a turkey breast cup make these appetizers a wonderful addition to your appie platter. Assemble appetizers in advance, cover and refrigerate. Uncover and bake as directed.
Provided by Chef lanmar
Categories Turkey Breasts
Time 30m
Yield 24 appies, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Mix all ingredients except turkey until well blended.
- Fit turkey slices one slice at a time into 24 miniature muffin pan cups.
- Fill each with the spinach mixture, about 3/4 full.
- Bake 15 minute or until heated through.
- Serve warm.
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MINI ORANGE & GINGER FLORENTINES - THE GREAT BRITISH …
From thegreatbritishbakeoff.co.uk
Servings 24
Category Biscuits
- Preheat the oven to 180°C/160°C fan/350°F/Gas 4. Place the butter, sugar and syrup in a small pan and cook over a medium heat for 2-3 minutes, stirring until the sugar has dissolved. Remove from the heat and add the flour, almonds, orange peel and crystallised ginger. Stir until well combined, taking care not to break up the flaked almonds.
- Using a 1tsp measuring spoon, place 24 equal mounds of the mixture onto the lined baking trays, spacing the mounds well apart. (Using a measuring spoon will help you get evenly sized biscuits.) Bake for 10 minutes, until golden brown, then remove from the oven. If you want neat edges, use the round cutter to push any uneven edges into a neat circle, while the florentines are still warm on the baking trays.
- Leave the florentines to cool on the trays for about 10 minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate in a bowl set over a pan of gently simmering water. Turn the florentines upside down on the wire rack and spread the chocolate over the bases. Leave them to set at room temperature for 5-10 minutes, then use a fork to make ripples in the chocolate. Leave the florentines to set completely.
MINI FLORENTINES RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (6)
Total Time 1 hr 20 mins
Category Sweets
Calories 83 per serving
- Heat the oven to 180°C/160°C fan/gas 4. Stir the butter, sugar and flour in a medium saucepan over a medium heat until the butter has melted. Gently mix in the cream using a wooden spoon, then add all the remaining ingredients apart from the chocolate and stir until well combined. Set aside to cool.
- The florentines are best baked in 3 batches of 12 as they cool quickly. Grease a baking sheet with a little butter and put 12 heaped teaspoons of mixture on the sheet, about 4cm apart. Lightly press down each mound with the back of the spoon, then bake for 7-8 minutes until golden. Take the florentines out of the oven. If the sides are too ragged, neaten them up using the edge of a teaspoon, working as quickly as possible. Put them them back in the oven for 1-2 minutes. Leave the florentines to cool on the tray for a few minutes, then transfer to a cooling rack to cool completely. If they break a little, reshape while warm.
- When completely cool, dip one side of the florentines into the melted white chocolate, then put on an upturned baking tray, chocolate-side up, for 15-20 minutes until the chocolate has cooled and set. Repeat to give a good thick chocolate base. Once cooled, drizzle the melted milk (or dark) chocolate over the bases in a zig zag pattern and leave to set once more. Let the chocolate set completely before packaging the florentines for gifts.
MINI FLORENTINES | DESSERT RECIPES | WOMAN & HOME
From womanandhome.com
4/5 (5)
Servings 16
Email Katy_McClelland@ipcmedia.com
Category Dessert, Snack
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