Miniature Florentines Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula.
• Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool.
• Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.

Steps:

• Preheat oven to 400°F.
• Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes. Remove from heat and stir in almonds and orange peel (batter will be thin).
• Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. (Batter will thicken as it cools; you may need to reheat for last few batches.) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. (Cookies will look runny at this point.) Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. (These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
• Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray. Let stand until chocolate is set, about 1 hour.

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.

Steps:

• Mix flour, soda and salt. Cream 1/4 cup butter or margarine. Gradually add sugar and beat until light and fluffy. Add corn syrup and egg. Blend well.
• Stir in flour mixture, coconut and vanilla. Drop by half teaspoonfuls onto greased backing sheets, leaving 2 inches between. Bake at 350 degrees F (180 degrees C) about 10 minutes. Cool on baking sheets 1 minute, remove quickly and finish cooling on racks (if wafer hardens, return briefly to oven).
• Melt chocolate and 1 tablespoon butter in pan over very low heat, stirring constantly until smooth. Drizzle over cookies. Enjoy!

Steps:

• Heat oven to 350°F.
• Combine all ingredients except turkey.
• Unfold turkey slices; use to line insides of 24 miniature muffin pan cups. Fill with spinach mixture.
• Bake 15 min. or until heated through. Cool 5 min. before removing from pan to serve.