Hazelnut Florentines Recipes

Steps:

• For the fool: To a medium saucepan, add the papaya, pineapple and sugar. Cook over low heat, mashing with a fork, for 10 to 15 minutes, or until the mixture is the consistency of a chunky puree. Remove the mixture from the heat and refrigerate until well chilled. Using an electric mixer, whip the heavy cream. Gently fold the heavy cream into the fruit mixture. Refrigerate for several hours.
• For the hazelnut florentine cups: Preheat oven to 350 degrees F. In a food processor, pulse the hazelnuts until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground hazelnuts, and flour. Mix well. Drop tablespoonfuls onto a greased cookie sheet several inches apart, these cookies will really spread out. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and immediately and carefully shape the cookie over an upside down 8-ounce glass to form a small bowl. Allow to cool for a few minutes. Transfer to wire rack. Place chocolate chips in a small bowl. Place the bowl over a pot of barely simmering water, and stir until the chips are melted. Once the chocolate is melted, paint the inside of the florentine cups with a thin layer of chocolate. Allow the chocolate to dry.
• To finish: Place a large spoonful of the fool into each florentine cup. Garnish with a sprig of fresh mint and chopped, toasted hazelnuts.

Steps:

• Preheat oven to 350°F.
• Line a baking sheet with foil and apply a light coating of cooking spray to the foil. As an alternative, a Silpat sheet work quite well.
• In a medium mixing bowl, combine the melted butter, sugar, molasses and milk. (Lazy chef's tip: you can also mix the batter in the saucepan or bowl used to melt the butter).
• Mix in in the ground hazelnuts and flour.
• Drop scant teaspoons of batter onto the prepared sheets leaving 3 to 5 inches between each drop. Your drops should be smaller than a quarter.
• Bake for 5 or 6 minutes until the cookie until the cookie a deep golden hue and has a lace like appearance where the butter has melted off. Remove tray from oven and let cool until set, about 1 or 2 minutes. Remove from tray and place on a cooling rack. If your cookies are still soft at this point, they are not quite cooked and you can return them to the oven for another minute.
• To decorate the cookies, melt the chocolate according to your favorite method. Drizzle on cookies.
• (Melting tip: With small quantities of chocolate, you can place the chips in a small heavy duty storage bag and force the chips to one corner. Submerge the sealed bad in a cup of boiling water for 20 to 30 seconds and remove. Knead the softened chips into a liquid. If if needs additional melting, return the bag to the water bath. Once the right consistency is achieved, snip the corner and drizzle).

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.