Florentines - version #2 (Food Network)
Even though my last (first) florentine attempt was successful in terms of flavour, appearance and ease of technique, it did not do what I was aiming for when I was looking for THE florentine recipe of my dreams. So, today, when I didn't get a supply job and had a free afternoon to play, I gave my second possible florentine recipe a try.
EUREKA!!!
I has triumphed. :)
Wrapped around metal cannoli forms (1 inch diameter) or the handle of a wooden spoon and allowed to cool, you can dip the resulting florentine tubes or 'cigars' into melted chocolate and fill with whipped cream just before serving. Or just crunch on them as I did.
What would YOU do with them?
ETA: You can make the florentines gluten free by replacing the all purpose flour with rice flour.
One teaspoon of cooled florentine batter rolled into a ball and ready to be baked
Cool these 4 inch diameter florentines on the baking sheet just until cool enough to transfer to a cooling rack to harden fully or wrap around a form.
Closeup - The holes in these cookies are what gives them their other name ... "lace cookies".
Florentine 'cigars'
One tablespoon of cooled florentine batter rolled into a ball and ready to be baked. Leave lots of room.
The florentines spread out evenly on the Silpat sheet to give you these 6 inch diameter cookies ready to be draped over a bowl and used as an edible bowl for ice cream or fruit. If you have a cone form, you can make ice cream cone shells.
Drape the 6 inch florentine over an overturned bowl. Gently shape around the bowl to get an even shape and let cool.
Voila! A florentine bowl.
Florentines ver #2 - makes 30-32 4-inch florentines
(From Food Network Kitchens)
1 3/4 cups sliced, blanched almonds (~5-6.5 oz)
3 tbsp all-purpose flour (OR rice flour for a gluten free alternative)
Finely grated zest of 1 orange (~ 2 tbsp)
1/4 tsp fine salt
3/4 cup sugar
2 tbsp heavy cream
2 tbsp light corn syrup
5 tbsp unsalted butter
1/2 tsp pure vanilla extract
Position a rack in the center of the oven and preheat to 350 degrees F.
Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved.
NOTE: You'll see large bubbles form first as the water in the melted butter boils off before the mixture settle downs to a boil. It's not really rolling the way that water comes to a rolling boil but more like the sort of boil you get in a mixture which is a pudding consistency.
Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
Scoop rounded teaspoons (for 4-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
Storage Tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.
Sweetened Whipped Cream - filling for 1 dozen florentine tubes
1 cup heavy whipping cream
1 tbsp sugar
1 tsp vanilla extract (optional)
Whip cream until it's reached the soft peak stage. Add sugar and vanilla, if using, and continue whipping until the cream is stiff. Transfer into a piping bag and fill florentine tubes.
EUREKA!!!
I has triumphed. :)
Wrapped around metal cannoli forms (1 inch diameter) or the handle of a wooden spoon and allowed to cool, you can dip the resulting florentine tubes or 'cigars' into melted chocolate and fill with whipped cream just before serving. Or just crunch on them as I did.
What would YOU do with them?
ETA: You can make the florentines gluten free by replacing the all purpose flour with rice flour.
One teaspoon of cooled florentine batter rolled into a ball and ready to be baked
Cool these 4 inch diameter florentines on the baking sheet just until cool enough to transfer to a cooling rack to harden fully or wrap around a form.
Closeup - The holes in these cookies are what gives them their other name ... "lace cookies".
Florentine 'cigars'
One tablespoon of cooled florentine batter rolled into a ball and ready to be baked. Leave lots of room.
The florentines spread out evenly on the Silpat sheet to give you these 6 inch diameter cookies ready to be draped over a bowl and used as an edible bowl for ice cream or fruit. If you have a cone form, you can make ice cream cone shells.
Drape the 6 inch florentine over an overturned bowl. Gently shape around the bowl to get an even shape and let cool.
Voila! A florentine bowl.
Florentines ver #2 - makes 30-32 4-inch florentines
(From Food Network Kitchens)
1 3/4 cups sliced, blanched almonds (~5-6.5 oz)
3 tbsp all-purpose flour (OR rice flour for a gluten free alternative)
Finely grated zest of 1 orange (~ 2 tbsp)
1/4 tsp fine salt
3/4 cup sugar
2 tbsp heavy cream
2 tbsp light corn syrup
5 tbsp unsalted butter
1/2 tsp pure vanilla extract
Position a rack in the center of the oven and preheat to 350 degrees F.
Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved.
NOTE: You'll see large bubbles form first as the water in the melted butter boils off before the mixture settle downs to a boil. It's not really rolling the way that water comes to a rolling boil but more like the sort of boil you get in a mixture which is a pudding consistency.
Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
Scoop rounded teaspoons (for 4-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
Storage Tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.
Sweetened Whipped Cream - filling for 1 dozen florentine tubes
1 cup heavy whipping cream
1 tbsp sugar
1 tsp vanilla extract (optional)
Whip cream until it's reached the soft peak stage. Add sugar and vanilla, if using, and continue whipping until the cream is stiff. Transfer into a piping bag and fill florentine tubes.