Florentines. Get Florentines (Italy) Recipe from Food Network. These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. With damp fingertips, gently flatten the balls to a ΒΌ-inch thickness. Remove and immediately reshape the Florentines into circles; a cookie cutter is ideal or you can use a knife.
A creamy milk chocolate filling turns these oat-packed florentines into the ultimate sandwich cookie.
A creamy milk chocolate filling turns these oat-packed florentines into the ultimate sandwich cookie.
You get a very big bang for remarkably little work in.
You can have Florentines using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Florentines
- Prepare 12 of glace cherries.
- You need 1 of ball of preserved ginger in syrup (optional).
- Prepare 100 g of butter.
- You need 100 g of demerara or soft brown sugar.
- Prepare 100 g of golden syrup.
- You need 100 g of plain flour.
- You need 160 g of flaked almonds.
- It's 150 g of 70% dark chocolate.
Florentines demand a careful eye, both going in and coming out of the oven. It is essential to flatten them as thin as possible on the baking tray, rather than letting them spread out on their own. A Florentine biscuit (or simply, a Florentine) is a sweet pastry of nuts and fruit. Florentines are made of nuts (typically hazelnuts and almonds) and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven.
Florentines instructions
- Heat the oven to 180C/Gas 4. Cut the cherries and ginger, if using, into small pieces..
- Add the butter, sugar and syrup to a pan, I also added a pinch of salt, and heat gently until the butter has melted and the sugar has dissolved..
- Add the chopped cherries and ginger to the flour and mix together with the almonds..
- Add the dry mixture to the butter and syrup mixture and combine well with a wooden spoon or spatula. Line two large baking sheets with baking parchment..
- Place teaspoonfuls of the mixture on to the baking sheets, leaving plenty of room for them to spread. Bake for 10 minutes until dark golden brown, remove from the oven and use a knife to push the edges in so they're not too lacy at the sides. Leave on the baking sheets until hardened, then transfer to a wire rack to cool completely and crisp up..
- Melt the chocolate gently in a pan, then dip the undersides of the florentines in it, place upside down back on the wire rack to dry..
- Eat when the chocolate has set..
They are often coated on the bottom with chocolate. Other types of candied fruit are used as well. They typically contain neither flour nor eggs. If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas. "Florentines are a welcome gift at any time of year.