Cherry Orange Florentines |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 24 |
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I have to come up with several recipes for my sons cookbook at school. The theme is food from Italy. I found these cookies in my Bakers field guide cookbook and decided to try them out. Pictures coming soon! Ingredients:
6 tbsp(3/4 stick) unsalted butter |
2/3 cup white sugar |
1/3 cup heavy cream |
3 tbs. honey |
1 cup sliced almonds, finely chopped |
1/3 cup dried cherries, finely chopped |
1/3 cup minced candied orange peel |
1/4 cup all-purpose flour |
6 ounces semisweet or bittersweet chocolate, finely chopped |
Directions:
1. Preheat oven to 350*.
2. Line 2 cookie sheets with parchment paper.
3. Place butter, sugar, heavy cream, and honey in a medium saucepan and bring to boil.
4. Swirl pan around a few times to blend ingredients.
5. Reduce heat until mixture is at a low boil and cook to 230* on a candy thermometer(if you dip a spoon into the mixture and dribble it in a glass of cold water, it will spin a thread).
6. Stir almonds, cherries, candied peel, and flour into cream mixture with a wooden spoon until evenly combined.
7. Scrape mixture into a bowl (it will cool more quickly) and allow to cool room temperatrue.
8. Stir occasionally to release heat:mixture will thicken.
9. Drop by generously rounded tsp 4 inches apart on cookie sheets.
10. The rounder your drops the rounder and more attractive your baked cookies will be.
11. Bake until an even golden brown(absolutley remember to shift pans front to back halfway through), about 12 minutes.
12. Cookies will bubble and spread possibly lose their round shape.
13. Place pans on racks.
14. If the cookies misshapen, immediately coax them into a round shape by pushing stray edges with side of an offset spatula(or butter knife)dipped in hot water.
15. Slide parchment onto racks to cool cookies completely.
16. Meanwhile melt the chocolate in a double boiler over simmering water.
17. Carefully remove cooled cookies from sheet with spatula or your fingers.
18. Using a small offset spatula, spread chocolate over bottoms of cookies.Make a wavy pattern with a decorators comb or fork, if desired.
19. Place cookies chocolate side up, back on sheet.
20. Place in refigerator until chocolate is set.
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