Italian Florentine Cookies Recipes

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.

Steps:

• Heat oven to 325 degrees. Combine honey, sugar, and butter in a small saucepan, and bring to a boil over medium-high heat. Cook until the temperature reaches 238 degrees (the soft-ball stage) on a candy thermometer. Meanwhile, in a large bowl, combine nuts, dried fruit, flour, and spices.
• Pour honey-sugar mixture over contents in large bowl, stirring with a wooden spoon to combine. When cool enough to handle, form into 1-inch balls with hands coated with vegetable shortening to prevent sticking. Place on a baking sheet lined with a Silpat mat or parchment paper, and flatten into balls with the palm of your hand. Bake until bubbled on top, about 10 to 12 minutes. Transfer to a cooling rack.
• Meanwhile, melt the chocolate: In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, stir chocolate with a spatula until smooth. Working quickly, using a small offset spatula, spread a thick layer of chocolate on the back of each cooled cookie. Place cookies, chocolate side up, on a wire rack until chocolate is hardened. Store between layers of parchment paper in an airtight container.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with aluminum foil.
• Melt butter in a large saucepan. Remove from heat and mix in oats, sugar, flour, corn syrup, milk, vanilla, and salt until well combined. Drop by level teaspoonfuls 3 inches apart onto the prepared cookie sheets. Spread cookies out thin with a rubber spatula.
• Bake in the preheated oven until golden brown, 5 to 7 minutes. Cool on the cookie sheets.
• Meanwhile, place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes.
• Peel foil from cookies. Spread melted chocolate on 1/2 of the cookies. Top with the remaining cookies.

Steps:

• Preheat oven to 375 degrees.
• Melt butter in medium saucepan.
• Remove from heat.
• Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
• Cover cookie sheets with foil.
• Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
• Bake for approximately 7 minutes or until edges are golden brown.
• Let each sheet of cookies cool completely, approximately 15 minutes.
• Peel foil away from cookies.
• For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
• To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.