Day 1-Almond Lace Cookies, Florentines (Italy)
Florentines (Italy) From Food Network Kitchens
These Tuscan cookies are a Christmas classic. They're nutty,
lacy and crisp, as well as deceptively simple to make.
Drizzling them with chocolate turns them into the perfect
holiday indulgence.
1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped
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. 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 3-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.
Optional chocolate topping:
Put the chocolate in a medium heatproof bowl. Bring a saucepan
filled with 1 inch or so of water to a very low simmer; set
the bowl over, but not touching, the water. Stir the chocolate
occasionally until melted and smooth. (Alternatively, put the
chocolate in a medium microwave-safe bowl. Melt at 50 percent
power in the microwave until soft, about 1 minute. Stir, and
continue heat until completely melted, about 1 to 2 minutes
more.)
For sandwiches: Drop about 1/2 teaspoon chocolate onto on the
flat side of half of the cookies and press together with
remaining halves. Return to rack and let chocolate set.
For chocolate decor: Drizzle melted chocolate over Florentines
as desired. Set aside at room temperature until chocolate is
set.
Busy baker's 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.
Copyright (c) 2007 Television Food Network, G.P., All Rights
Reserved
Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun is
out,
But when the darkness sets in, their true beauty is revealed only if there is
a light shining from within.
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