Food recipes
Chocolate Florentines
Chocolate Florentines
Ingredients:
Almonds
Unsweetened cocoa powder
Milk
Sugar
Light corn syrup
Unsalted butter
Salt
Directions:
1. Preheat the oven to 350°F.
2. Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
3. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, about 10 minutes. Transfer to a clean work surface.
4. While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.
5. Let cool completely, then place in a bowl.
6. Add cocoa, and whisk to combine; set aside.
7. In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.
8. Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220°F on a candy thermometer. Add reserved almond-cocoa mixture, and stir to combine.
9. Transfer mixture to a medium bowl to cool slightly.
10. Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.
11. Bake, rotating sheets halfway through, until cookies are fragrant and small, tight bubbles emerge from the center, 15 to 20 minutes. Have a rolling pin ready.
12. As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin. Let stand until set.
13. Repeat with the remaining batter.
14. For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.
15. Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.
Ingredients:
Almonds
Unsweetened cocoa powder
Milk
Sugar
Light corn syrup
Unsalted butter
Salt
Directions:
1. Preheat the oven to 350°F.
2. Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
3. Spread almonds in a single layer on a rimmed baking sheet; toast in oven until lightly golden and fragrant, about 10 minutes. Transfer to a clean work surface.
4. While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.
5. Let cool completely, then place in a bowl.
6. Add cocoa, and whisk to combine; set aside.
7. In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.
8. Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220°F on a candy thermometer. Add reserved almond-cocoa mixture, and stir to combine.
9. Transfer mixture to a medium bowl to cool slightly.
10. Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.
11. Bake, rotating sheets halfway through, until cookies are fragrant and small, tight bubbles emerge from the center, 15 to 20 minutes. Have a rolling pin ready.
12. As soon as the cookies come out of the oven, use an offset spatula to lift cookies, one at a time, and drape them over the rolling pin. Let stand until set.
13. Repeat with the remaining batter.
14. For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.
15. Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.
Printed from https://recipe.bluelayer.org/recipe/22782/chocolate-florentines