Best Almond Florentines Recipes

FLORENTINES - CHOCOLATE ALMOND LACE COOKIES

Steps:

• Preheat oven to 325°F and line cookie sheets with aluminum foil.
• Cream the butter and sugar.
• Stir in the corn syrup and vanilla.
• Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk.
• Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart.
• Bake for 10 minutes until the edges are browned.
• Let cool completely on the foil.
• Then peel away the foil.
• Melt the oil and chocolate (of your choice).
• You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together.
• Place in a tightly covered container, but do not refrigerate.
• Place waxed paper between layers of Florentines.

ALMOND FLORENTINES

Steps:

• Lightly grease a cookie sheet.
• Arrange graham crackers to fill sheet.
• Melt butter in saucepan and heat it with brown sugar over medium heat for 5 minutes, stirring frequently. DO NOT BOIL.
• Spoon mixture over graham crackers.
• Sprinkle with almonds.
• Bake in preheated oven at 375 degrees Fahrenheit for 7 minutes.
• Open door and turn off oven; cool in oven for one hour.
• Cut while still warm, otherwise they will stick to pan.

ALMOND FLORENTINES

Steps:

• Position rack in center of 350 oven. Line baking sheet with silicone baking mat or parchment paper. Pulse almonds processor until finely chopped, but not pasty. Stir together nuts, flour, zest and salt in large bowl. Put sugar, cream, corn syrup and butter in small saucepan. Cook on medium, stirring occasionally, until mix comes to boil and sugar is completely dissolved. Continue boil for 1 min. Remove from heat, stir in vanilla, then pour mix into almond mix and stir to combine. Set aside until cool to handle, 30 min. Scoop rounded tspns (for 3in cookies) or rounded tblspns (for 6-in cookies) of batter and roll into balls. Place on baking sheet, leaving 3 to 4 in between cookies since they spread. Bake 1 pan at a time, until cookies are thin with even golden brwn color throughout, rotating pan halfway through bake time, about 10 to 11 min. Cool on bake sheet for 5 min, then transfer to rack to cool. Optional chocolate topping: Put chocolate in a med heatproof bowl. Bring saucepan filled with 1 inch water to low simmer; set the bowl over, but not touch water. Stir chocolate until melted and smooth. Can also do in med microwave-safe bowl. Melt at 50 percent power in microwave until soft, ~ 1 minute. Stir, continue heat until melted, ~1 to 2 minutes more. tip: Store cookies separated by waxed paper, in airtight container for 3 days. Florentines best stored separated from moist cookies and cakes.

ALMOND FLORENTINES

Steps:

• Heat oven to 160C/140C fan/gas 3. Line 2 baking sheets with baking parchment and brush with butter. Mix the butter, egg whites, sugar and flour until smooth, then add the almonds. With wet fingers or the back of a spoon, flatten tbsps of mixture into 16 biscuits on the sheets. Bake for 15-18 mins until golden. Cool. Will keep in an airtight container for 2-3 days - put pieces of parchment between to stop sticking.

ORANGE MARMALADE ICE CREAM SANDWICHES WITH ALMOND FLORENTINES

Steps:

• Make ice cream:
• Finely grate zest from 2 oranges and cover zest with plastic wrap. Squeeze enough juice from all 3 oranges to measure 1 1/2 cups. Bring juice and 3 tablespoons sugar to a boil in a 1-quart saucepan and simmer until reduced to about 3/4 cup, about 10 minutes. Add marmalade and simmer, stirring, until melted, about 1 minute. Remove from heat and cool.
• Bring half-and-half, cream, remaining 2 tablespoons sugar, and grated zest to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved. Whisk yolks in a bowl until blended, then add 1/2 cup hot cream mixture in a slow stream, whisking. Stir custard into cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 175 to 180°F on thermometer (do not let boil).
• Pour custard through a fine-mesh sieve into a (clean) metal bowl and stir in marmalade mixture, vanilla, almond extract, and salt. Cool to room temperature, stirring occasionally, then chill, covered, until cold, at least 2 hours.
• Freeze custard in ice cream maker. While ice cream is freezing, oil bottom and sides of a 13- by 9-inch baking pan, then line bottom lengthwise with a sheet of plastic wrap, leaving a 2-inch overhang on each short end. Spread ice cream in pan, smoothing top, then wrap pan in plastic wrap and freeze until ice cream is hardened, about 4 hours.
• Make florentines while ice cream hardens:
• Put oven rack in middle position and preheat oven to 350°F. Line 2 baking sheets with parchment.
• Pulse almonds with sugar in a food processor until finely ground. Cook almond mixture, butter, corn syrup, cream, vanilla, and salt in cleaned 1-quart saucepan over moderate heat, stirring until butter is melted and sugar is dissolved, 2 minutes. Remove from heat and stir in flour, then transfer batter to a bowl and chill until firm, about 1 hour.
• Roll level teaspoons of batter into balls and arrange about 3 inches apart on baking sheets. Gently flatten balls to about 1 1/4 inches in diameter with a fingertip.
• Bake cookies in batches until golden brown, 7 to 9 minutes. Slide parchment with cookies from sheet onto a rack to cool completely.
• 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.
• Working with 1 cookie at a time, lightly brush undersides of cookies with chocolate and put, chocolate sides up, on rack. Chill cookies in 1 layer until chocolate sets, about 5 minutes.
• Assemble sandwiches:
• Unwrap pan of ice cream and cut out 12 (2 1/2-inch) ice cream rounds with cookie cutter. Lift out rounds with offset spatula and sandwich each between 2 chilled florentines, chocolate sides in.