Food recipes
Chocolate Florentines
Chocolate Florentines Ingredients: nuts, almonds cocoa, dry powder, unsweetened milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated syrups, corn, light butter, without salt salt, table Direct...
Chocolate Florentines
Ingredients:
nuts, almonds
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
syrups, corn, light
butter, without salt
salt, table
Directions:
Preheat the oven to 350F.
Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
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.
While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.
Let cool completely, then place in a bowl.
Add cocoa, and whisk to combine; set aside.
In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.
Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220F on a candy thermometer.
Add reserved almond-cocoa mixture, and stir to combine.
Transfer mixture to a medium bowl to cool slightly.
Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.
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.
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.
Repeat with the remaining batter.
For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.
Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.
Ingredients:
nuts, almonds
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
syrups, corn, light
butter, without salt
salt, table
Directions:
Preheat the oven to 350F.
Line two baking sheets with nonstick baking mats (such as Silpats) or parchment paper; set aside.
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.
While the nuts are still warm, roll a rolling pin back and forth over nuts to finely crush them.
Let cool completely, then place in a bowl.
Add cocoa, and whisk to combine; set aside.
In a small saucepan, combine milk, sugar, corn syrup, butter, and salt.
Bring to a boil, stirring occasionally with a wooden spoon, and cook until mixture registers 220F on a candy thermometer.
Add reserved almond-cocoa mixture, and stir to combine.
Transfer mixture to a medium bowl to cool slightly.
Drop batter by rounded teaspoons, about 3 inches apart, onto prepared baking sheets.
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.
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.
Repeat with the remaining batter.
For flat cookies, transfer mats and cookies straight from the oven to a wire rack to cool completely.
Cookies can be kept in an airtight container, between layers of waxed or parchment paper, at room temperature for up to 3 days.