These Florentines are thin, caramel-kissed discs filled with toasted almonds and swirled chocolate. Light, crisp, and delicately sweet, they make an elegant treat for any dessert platter or holiday gift box.
Makes 40-50 Florentines.
Ingredients:
Almond mixture:
- 1 3/4 cup sliced blanched almonds (not slivered or chopped)
- 3 tbsp flour
- 1/2 tsp salt
- zest of 1 navel orange
Boil mixture:
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 2 tbsp whipping cream
- 2 tbsp corn syrup
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions:
- Place all four almond mixture ingredients in a bowl. Stir to combine and set aside.
- Place all four boil mixture ingredients in a nonstick pot. Bring to a boil and simmer gently for one minute.
- Remove from heat and stir in the vanilla extract. Then add the almond mixture and mix well until combined.
- Take 1-2 teaspoons of the mixture and place on a baking sheet lined with parchment paper. They will spread when baking so leave a 2 inch space between each mound. You will need 4 baking sheets but if you only have one, make the mounds and place somewhere aside so they're ready to be placed on the baking sheet for the next round of baking.
- Bake in a preheated 350°F oven for 5-6 minutes until golden.
- Remove from oven and slide the parchment paper with the florentines onto the counter. Place another piece of parchment paper on the baking sheet and place more mounds to bake. Repeat until all mounds are baked.
- Melt the chocolate in the microwave in 30 second intervals, stirring each time until all is melted.
- Spread a thin layer of chocolate on the flat bottom side of a florentine disc and place the flat bottom of another similar size florentine disc onto the chocolate to form the cookie. Repeat until all discs are paired and done.
Add comment
Comments