LACE COOKIES (FLORENTINE COOKIES)
These Florentine lace cookies are simple to make and gorgeous to look at. This cookie technique is versatile and adaptable to any kinds of nuts or chocolate. They also keep pretty well so they're perfect if you're looking for an idea for an edible holiday gift for any cookie lover on your list--just stack them up in a box and tie them with a bow!
Provided by Chef John
Time 2h20m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
- Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
- Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
- Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
- Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
- Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
- Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
- Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 22.1 g, Cholesterol 13.6 mg, Fat 13.9 g, Fiber 2 g, Protein 3.1 g, SaturatedFat 5.4 g, Sodium 13.2 mg, Sugar 18.4 g
FLORENTINES (ITALY)
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.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Number Of Ingredients 10
Steps:
- 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.
FLORENTINES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 28 Sandwich Cookies
Number Of Ingredients 8
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
- Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.
FLORENTINES - CHOCOLATE ALMOND LACE COOKIES
Most people are in awe of these light, lacy cookies that you can get at the bakery, but assume are too difficult and delicate to make at home. Nonsense. These are the easiest thing to make and you can opt to take the partially cooled cookies and wrap them around the handle of a wooden spoon to create a tube. The tubes can be enjoyed as is, dipped partially in melted chocolate or filled with a whipped cream mixture to make a funky little cannoli confection.
Provided by DeSouter
Categories Drop Cookies
Time 45m
Yield 72 2 1/2
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F and line cookie sheets with aluminum foil.
- Cream the butter and sugar.
- Stir in the corn syrup and vanilla.
- Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk.
- Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart.
- Bake for 10 minutes until the edges are browned.
- Let cool completely on the foil.
- Then peel away the foil.
- Melt the oil and chocolate (of your choice).
- You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together.
- Place in a tightly covered container, but do not refrigerate.
- Place waxed paper between layers of Florentines.
Nutrition Facts : Calories 63.1, Fat 4.3, SaturatedFat 1.4, Cholesterol 3.5, Sodium 22.3, Carbohydrate 5.9, Fiber 0.7, Sugar 3.3, Protein 1.2
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ALMOND FLORENTINES (LACE COOKIES) - BRIGHT-EYED BAKER
From brighteyedbaker.com
5/5 (2)Total Time 42 minsCategory CookiesCalories 306 per serving
- Combine butter, sugar, cream, and corn syrup in a medium saucepan over medium heat. Allow butter to melt and sugar to dissolve, stirring occasionally, and bring to a rolling boil. Remove from heat.
- Process almonds in a food processor to the consistency of fine gravel (kinda like Nerds candies, but not as fine as almond meal). Whisk together with cocoa, flour, and salt in a bowl until evenly combined.
- Add vanilla and almond extracts to the sugar mixture, stirring in to combine, and then mix in the dry ingredients until everything is evenly combined. Cool until thick enough to scoop and work with (this may only take a few minutes).
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- Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the oven, for about 5 minutes or until golden brown and fragrant.
- Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
- Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
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