Austrian Florentines (Echte Florentiner) |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 6 |
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An Austrian cookie despite its Italian sounding name. Ingredients:
1/4 cup butter |
1/3 cup firmly packed light brown sugar |
2 tablespoons honey |
2 tablespoons light corn syrup |
1 tablespoon heavy cream |
3/4 cup sifted cake flour (not self rising flour) |
1/4 teaspoon salt |
1 cup blanched slivered almond |
3 ounces candied orange peel, finely chopped |
3 ounces semisweet chocolate pieces |
3 tablespoons butter |
Directions:
1. FOR THE CHOCOLATE GLAZE:.
2. Partially melt chocolate pieces in the top of a double boiler over hot (not simmering) water. Remove from heat and stir until chocolate is melted. Blend in butter. This will also glaze one 8-inch tubed cake. Triple the recipe for the cookies.
3. FOR THE COOKIES: Cream butter; add brown sugar gradually, creaming until fluffy. Add honey, corn syrup, and cream gradually, beating well after each addition.
4. Sift flour and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Mix in almonds and candied peel.
5. Drop by level tablespoonfuls 3 inches apart onto greased and lightly floured cookie sheets; spread into 2 inch rounds.
6. Bake at 350°F about 7 minutes. (Cookies should be delicately browned and about 3 inches in diameter with a slightly lacy appearance.).
7. Cool 2 to 3 minutes on cookie sheets. Carefully remove cookies to wire racks; turn flat side up and cool completely.
8. Evenly spread bottom of each cookie with about 1 1/2 teaspoons Chocolate Glaze. When chocolate is almost set, draw wavy lines through glaze. About 2 dozen cookies.
9. Canadian Family Cookbook.
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