Food recipes
Florentines with Vanilla Buttercream
Florentines with Vanilla Buttercream Ingredients: butter, salted sugars, granulated wheat flour, white, all-purpose, unenriched cream, whipped, cream topping, pressurized syrup, maple, canadian nuts, hazelnuts or filb...
Florentines with Vanilla Buttercream
Ingredients:
butter, salted
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
syrup, maple, canadian
nuts, hazelnuts or filberts
nuts, pistachio nuts, raw
nuts, almonds
egg, white, raw, fresh
butter, salted
vanilla extract
sugars, powdered
Directions:
Preheat the oven to 350F (175C).
Mix the ingredients for the caramel in a small saucepan.
Gently heat the mixture until the butter and sugar are melted.
Mix in the nuts and remove from heat.
Scoop about a teaspoon of the mixture into two 12-count non-stick muffin pans (only fill 18 of the holes).
Bake the cookies for about 10-12 minutes until golden brown.
Remove from oven.. Let the cookies cool for about 10 minutes in the pan.
Gently remove the cookies from the pan.
I used a knife to get them out.
Let the cookies cool completely.
For the buttercream:
Mix all the ingredients in a heat safe bowl or in the top of your double boiler.
Heat some water in the bottom of the double boiler and bring it to a simmer (if you dont have a double boiler use any saucepan that the bowl fits over, but make sure the water doesnt touch the bottom of the bowl).
Whip the buttercream until thick and fluffy over the simmering water.
It takes some time to get the buttercream nice and fluffy.
Pipe the buttercream on the bottom of half of the cookies.
Top each with another cookie, bottom side down, pressing lightly to adhere.
Serve with a nice cup of tea or coffee.
Enjoy!
Ingredients:
butter, salted
sugars, granulated
wheat flour, white, all-purpose, unenriched
cream, whipped, cream topping, pressurized
syrup, maple, canadian
nuts, hazelnuts or filberts
nuts, pistachio nuts, raw
nuts, almonds
egg, white, raw, fresh
butter, salted
vanilla extract
sugars, powdered
Directions:
Preheat the oven to 350F (175C).
Mix the ingredients for the caramel in a small saucepan.
Gently heat the mixture until the butter and sugar are melted.
Mix in the nuts and remove from heat.
Scoop about a teaspoon of the mixture into two 12-count non-stick muffin pans (only fill 18 of the holes).
Bake the cookies for about 10-12 minutes until golden brown.
Remove from oven.. Let the cookies cool for about 10 minutes in the pan.
Gently remove the cookies from the pan.
I used a knife to get them out.
Let the cookies cool completely.
For the buttercream:
Mix all the ingredients in a heat safe bowl or in the top of your double boiler.
Heat some water in the bottom of the double boiler and bring it to a simmer (if you dont have a double boiler use any saucepan that the bowl fits over, but make sure the water doesnt touch the bottom of the bowl).
Whip the buttercream until thick and fluffy over the simmering water.
It takes some time to get the buttercream nice and fluffy.
Pipe the buttercream on the bottom of half of the cookies.
Top each with another cookie, bottom side down, pressing lightly to adhere.
Serve with a nice cup of tea or coffee.
Enjoy!