Food recipes
Austrian Florentines (Echte Florentiner)
Austrian Florentines (Echte Florentiner) Ingredients: butter, without salt sugars, brown honey syrups, corn, light cream, fluid, heavy whipping wheat flour, white, cake, enriched salt, table nuts, almonds orange juice...
Austrian Florentines (Echte Florentiner)
Ingredients:
butter, without salt
sugars, brown
honey
syrups, corn, light
cream, fluid, heavy whipping
wheat flour, white, cake, enriched
salt, table
nuts, almonds
orange juice, raw
candies, semisweet chocolate
butter, without salt
Directions:
FOR THE CHOCOLATE GLAZE:.
Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water.
Remove from heat and stir until chocolate is melted.
Blend in butter.
This will also glaze one 8-inch tubed cake.
Triple the recipe for the cookies.
FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy.
Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
Bake at 350F about 7 minutes.
(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.
).
Cool 2 to 3 minutes on cookie sheets.
Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze.
When chocolate is almost set, draw wavy lines through glaze.
About 2 dozen cookies.
Canadian Family Cookbook.
Ingredients:
butter, without salt
sugars, brown
honey
syrups, corn, light
cream, fluid, heavy whipping
wheat flour, white, cake, enriched
salt, table
nuts, almonds
orange juice, raw
candies, semisweet chocolate
butter, without salt
Directions:
FOR THE CHOCOLATE GLAZE:.
Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water.
Remove from heat and stir until chocolate is melted.
Blend in butter.
This will also glaze one 8-inch tubed cake.
Triple the recipe for the cookies.
FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy.
Add honey, corn syrup, and cream gradually, beating well after each addition.
Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition.
Mix in almonds and candied peel.
Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
Bake at 350F about 7 minutes.
(Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.
).
Cool 2 to 3 minutes on cookie sheets.
Carefully remove cookies to wire racks; turn flat side up and cool completely.
Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze.
When chocolate is almost set, draw wavy lines through glaze.
About 2 dozen cookies.
Canadian Family Cookbook.