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32 lines
2.6 KiB
Plaintext
32 lines
2.6 KiB
Plaintext
>> source: https://culinaryginger.com/florentine-cookies/
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>> total time: 42 minutes
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>> serves: 30
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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{}.
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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.
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Add the almonds to a #food processor or blender{} and pulse until finely chopped.
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In a mixing bowl, stir together the @almonds{145%g}, @all-purpose flour{3%Tbsp} and @orange peel{2%Tbsp}.
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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}.
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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}.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Allow the cookies to cool and store in an air tight container in the refrigerator for up to 2 weeks.
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