Food recipes
Miniature Florentines
Miniature Florentines Ingredients: sugars, granulated butter, without salt honey cream, fluid, heavy whipping nuts, almonds orange juice, raw pascha, organic bitter-sweet dark chocolate chips, Directions: Preheat oven...
Miniature Florentines
Ingredients:
sugars, granulated
butter, without salt
honey
cream, fluid, heavy whipping
nuts, almonds
orange juice, raw
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Preheat oven to 400 degrees 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.
(The 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 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray.
Let stand until chocolate is set, about 1 hour.
Cook's Note: Cookies keep, layered between sheets of waxed or parchment paper (do not overlap) and chilled in an airtight container, 1 week.
Ingredients:
sugars, granulated
butter, without salt
honey
cream, fluid, heavy whipping
nuts, almonds
orange juice, raw
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Preheat oven to 400 degrees 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.
(The 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 1/3 of each cookie into chocolate, then transfer to a parchment-lined tray.
Let stand until chocolate is set, about 1 hour.
Cook's Note: Cookies keep, layered between sheets of waxed or parchment paper (do not overlap) and chilled in an airtight container, 1 week.