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. You get a very big bang for remarkably little work in.
Remove and immediately reshape the Florentines into circles; a cookie cutter is ideal or you can use a knife.
It is essential to flatten them as thin as possible on the baking tray, rather than letting them spread out on their own.
Florentines Patisserie is a large wholesale manufacturing and marketing company of premium frozen cakes and desserts for the food-service and retail sectors in New Zealand, Australia, Pacific Islands, Tahiti and Dubai.
You can have Florentines using 8 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Florentines
- It's 12 of glace cherries.
- You need 1 of ball of preserved ginger in syrup (optional).
- It's 100 g of butter.
- It's 100 g of demerara or soft brown sugar.
- You need 100 g of golden syrup.
- You need 100 g of plain flour.
- Prepare 160 g of flaked almonds.
- You need 150 g of 70% dark chocolate.
Melt the chocolate in a heatproof bowl positioned over a pan of simmering water, or melt in the microwave. Stir in the allspice (if using), then spread thinly and evenly over the flat sides of the Florentines. Allow to cool and set before serving. A Florentine biscuit (or simply, a Florentine) is a sweet pastry of nuts and fruit.
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..
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. 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. A creamy milk chocolate filling turns these oat-packed florentines into the ultimate sandwich cookie.