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Day 1-Almond Lace Cookies, Florentines (Italy)

Sugar Lopez
 

Day 1-Almond Lace Cookies, Florentines (Italy)

 

                         Florentines (Italy) From Food Network Kitchens

By Sugar Lopez

 

                  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.

 

                  1 3/4 cups sliced, blanched almonds (about 5 ounces)

                  3 tablespoons all-purpose flour

                  Finely grated zest of 1 orange (about 2 tablespoons)

                  1/4 teaspoon fine salt

                  3/4 cup sugar

                  2 tablespoons heavy cream

                  2 tablespoons light corn syrup

                  5 tablespoons unsalted butter

                  1/2 teaspoon pure vanilla extract

                  Chocolate Topping, optional:

                  2 to 4 ounces semisweet chocolate, chopped

                  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.

                  Busy baker's tips: Store baked cookies carefully, separated by

                  parchment or waxed paper, in an air-tight container for up to

                  3 days. Florentines are best stored separated from moist

                  cookies and cakes.

                  Copyright (c) 2007 Television Food Network, G.P., All Rights

                  Reserved

 

 

 

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Sugar

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