feat: add Florentines. Fixes #347.

cook/cookies-and-bars/Florentines.cook

@@ -0,0 +1,31 @@
+>> source: https://culinaryginger.com/florentine-cookies/
+>> total time: 42 minutes
+>> serves: 30
+
+Position oven rack in the center of the oven. Preheat oven to 325°F/163°C. Line a large #17 x 12 inch (43 x 30 cm) baking or cookie sheet{} with #parchment paper or a silicone mat{}.
+
+To peel the almonds: Over high heat, bring a saucepan of water to a boil. Add the almonds and boil for 1 minute (no longer because they will soften). Drain and rinse with cold water to cool and stop them from cooking. Spread onto a towel and rub them until the peels come off. Dry well.
+
+Add the almonds to a #food processor or blender{} and pulse until finely chopped.
+
+In a mixing bowl, stir together the @almonds{145%g}, @all-purpose flour{3%Tbsp} and @orange peel{2%Tbsp}.
+
+To a #small saucepan{} add the @granulated sugar{140%g}, @heavy cream{2%Tbsp}, @light corn syrup{2%Tbsp} and @unsalted butter{71%g}. Cook over medium heat, stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved. Continue to simmer for ~{1%minute}.
+
+Remove from the heat and add the mixture to the almond mix along with the @vanilla{1/2%tsp}. Stir until combined. Allow to cool until it is cool enough to handle, about ~{15%minutes}.
+
+Using a teaspoon measuring spoon, portion out 1 teaspoon of dough and roll into a ball using your hands. Roll the balls as round as you can, this will ensure nice round cookies. If the dough seems dry and crumbly, simply put a ball of the dough your warm hand it will soften so you can shape.
+
+Place the dough balls 6 inches (15 cm) apart on to the prepared baking sheet. They spread to 3 inches (7.5 cm) in diameter. You'll need to work in batches to fit your baking sheet.
+
+Bake for 10 to ~{12%minutes} or until golden brown. If they join together, use a #sharp knife{} to separate while they are hot and soft on the baking sheet as they will harden very quickly.
+
+Remove from the oven and allow to cool on the baking sheet for ~{2%minutes} until they are no longer soft, then transfer to a #cooling rack{}. Repeat with the remaining dough.
+
+In a microwave safe bowl, add the @milk or dark chocolate{567%g} and microwave in 10 second increments, stirring in between until melted. Be careful not to burn.
+
+Take a cooled cookie, spread the chocolate on one side, take another cookie and make a sandwich, press carefully as they are delicate. Repeat with all cookies.
+
+If you would like to drizzle chocolate on the top, put the melted chocolate into a small zip top bag. Snip of a very tiny piece of the corner and this will allow you to get the perfect drizzle.
+
+Allow the cookies to cool and store in an air tight container in the refrigerator for up to 2 weeks.

dictionary.txt

@@ -533,3 +533,4 @@ Madeleines
 Madeleine
 nappage
 liquidy
+Florentines

docs/cookies-and-bars/florentines.md

@@ -0,0 +1,110 @@
+---
+comments: true
+tags:
+  - cookie
+  - dessert
+---
+# :cookie: Florentines
+
+![Florentines](../assets/images/florentines.jpg)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 30 | 42 minutes |
+
+## :salt: Ingredients
+
+- :chestnut: 145 g almonds
+- :ear_of_rice: 3 Tbsp all-purpose flour
+- :orange_circle: 2 Tbsp orange peel (optional)
+- :candy: 140 g granulated sugar
+- :icecream: 2 Tbsp heavy cream
+- :corn: 2 Tbsp light corn syrup
+- :butter: 71 g unsalted butter
+- :icecream: 0.5 tsp vanilla
+- :chocolate_bar: 567 g milk or dark chocolate
+
+## :cooking: Cookware
+
+- 1 17 x 12 inch (43 x 30 cm) baking or cookie sheet
+- 1 parchment paper or a silicone mat
+- 1 food processor or blender
+- 1 small saucepan
+- 1 sharp knife
+- 1 cooling rack
+
+## :pencil: Instructions
+
+### Step 1
+
+Position oven rack in the center of the oven. Preheat oven to 325°F/163°C. Line a large 17 x 12 inch (43 x 30 cm)
+baking or cookie sheet with parchment paper or a silicone mat.
+
+### Step 2
+
+To peel the almonds: Over high heat, bring a saucepan of water to a boil. Add the almonds and boil for 1 minute (no
+longer because they will soften). Drain and rinse with cold water to cool and stop them from cooking. Spread onto a
+towel and rub them until the peels come off. Dry well.
+
+### Step 3
+
+Add the almonds to a food processor or blender and pulse until finely chopped.
+
+### Step 4
+
+In a mixing bowl, stir together the almonds, all-purpose flour and orange peel.
+
+### Step 5
+
+To a small saucepan add the granulated sugar, heavy cream, light corn syrup and unsalted butter. Cook over medium heat,
+stirring occasionally until the mixture comes to a rolling boil and the sugar is completely dissolved. Continue to
+simmer for 1 minute.
+
+### Step 6
+
+Remove from the heat and add the mixture to the almond mix along with the vanilla. Stir until combined. Allow to cool
+until it is cool enough to handle, about 15 minutes.
+
+### Step 7
+
+Using a teaspoon measuring spoon, portion out 1 teaspoon of dough and roll into a ball using your hands. Roll the balls
+as round as you can, this will ensure nice round cookies. If the dough seems dry and crumbly, simply put a ball of the
+dough your warm hand it will soften so you can shape.
+
+### Step 8
+
+Place the dough balls 6 inches (15 cm) apart on to the prepared baking sheet. They spread to 3 inches (7.5 cm) in
+diameter. You'll need to work in batches to fit your baking sheet.
+
+### Step 9
+
+Bake for 10 to 12 minutes or until golden brown. If they join together, use a sharp knife to separate while they are hot
+and soft on the baking sheet as they will harden very quickly.
+
+### Step 10
+
+Remove from the oven and allow to cool on the baking sheet for 2 minutes until they are no longer soft, then transfer to
+a cooling rack. Repeat with the remaining dough.
+
+### Step 11
+
+In a microwave safe bowl, add the milk or dark chocolate and microwave in 10 second increments, stirring in between
+until melted. Be careful not to burn.
+
+### Step 12
+
+Take a cooled cookie, spread the chocolate on one side, take another cookie and make a sandwich, press carefully as they
+are delicate. Repeat with all cookies.
+
+### Step 13
+
+If you would like to drizzle chocolate on the top, put the melted chocolate into a small zip top bag. Snip of a very
+tiny piece of the corner and this will allow you to get the perfect drizzle.
+
+### Step 14
+
+Allow the cookies to cool and store in an air tight container in the refrigerator for up to 2 weeks.
+
+## :link: Source
+
+- <https://culinaryginger.com/florentine-cookies/>

mkdocs.yml

@@ -139,6 +139,7 @@ nav:
       - Cook's Illustrated Snickerdoodles: cookies-and-bars/cook's-illustrated-snickerdoodles.md
       - Cook's Illustrated Perfect Chocolate Chip Cookies: >-
           cookies-and-bars/cook's-illustrated-perfect-chocolate-chip-cookies.md
+      - Florentines: cookies-and-bars/florentines.md
       - French Macarons: cookies-and-bars/french-macarons.md
       - Glazed Lemon Bars: cookies-and-bars/glazed-lemon-bars.md
       - Healthy Carrot Cookies: cookies-and-bars/healthy-carrot-cookies.md