Best Apricot Florentines With Chocolate Glaze Recipes
FLORENTINES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 28 Sandwich Cookies
Number Of Ingredients 8
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
- Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.
FLORENTINES
Categories Cookies Chocolate Nut Dessert Bake Christmas Tree Nut Almond Party Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 2 dozen cookies
Number Of Ingredients 6
Steps:
- In a saucepan, mix together 1/2 cup each of heavy cream and sugar and 3 tablespoons butter and bring the mixture to a boil. Remove it from the heat and stir in 1 1/4 cups finely chopped almonds, 3/4 cup finely chopped candied orange peel, and 1/3 cup flour. Drop the batter from a tablespoon into mounds about 3 inches apart on oiled and lightly floured cookie sheets and flatten each cookie with a wet spatula. Bake the cookies in a moderate oven (350°F) for about 10 minutes. Remove them from the oven and let them stand for about 5 minutes. Remove the cookies to a wire rack, let them cool completely, and spread them with chocolate glaze. Chill them.
- Chocolate Glaze
- Melt 1 ounce each of unsweetened chocolate and sweet cooking chocolate over simmering water. Add 2 tablespoons butter and 1 teaspoon honey and stir the glaze until the butter is melted. For an easier glaze, use melted bittersweet chocolate.
CHOCOLATE-GLAZED FLORENTINES
Provided by Food Network Kitchen
Categories dessert
Time 4h10m
Yield about 14 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Combine the almond flour, all-purpose flour and salt in a large bowl; set aside. Combine the sugar, heavy cream, corn syrup and butter in a small saucepan and cook over medium heat, stirring occasionally, until the mixture comes to a boil and the sugar is dissolved; continue to boil 1 more minute. Remove from the heat and stir in the vanilla. Pour the sugar mixture into the flour mixture and stir until just combined. Set aside until cool enough to handle, about 30 minutes.
- Roll rounded tablespoonfuls of dough into balls. Arrange at least 3 inches apart on the prepared baking sheet. Bake, rotating the baking sheet halfway through, until the cookies spread out and turn golden brown, 10 to 11 minutes. Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining dough.
- Make the glaze: Microwave the semisweet chocolate and white chocolate in separate microwave-safe bowls in 30-second intervals, stirring, until smooth. Transfer the white chocolate to a small resealable bag. Flip the cookies over so the smooth side is up. Spread each cookie with a thin layer of semisweet chocolate. Snip a corner of the white chocolate bag and pipe lines on the semisweet chocolate; drag a toothpick across the lines. Let set, about 2 hours.
APRICOT FLORENTINES WITH CHOCOLATE GLAZE
Found this recipe in The Washington Post who note it was adapted from The King Arthur Cookie Companion. Have the apricots & almonds. Plan to use bittersweet Ghiradelli chocolate for the glaze instead of the milk chocolate. Deep dark chocolate with apricot & almond - Mmmmmm! Nice too as dough has no chilling time so this is one to make & bake to put on that Christmas tray.
Provided by Busters friend
Categories < 60 Mins
Time 43m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Spread the nuts on a baking sheet and place in the 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.
- In a blender or food processor, combine the dried apricots and the flour. Pulse until the apricots are finely diced. Set aside.
- In a medium saucepan over medium heat, combine the cream, sugar and butter and cook, stirring, until the butter is melted. Increase the heat to medium-high, bringing the mixture to a boil. Remove from the heat and add the almonds, almond extract and floured apricot pieces, stirring to combine. Drop the batter by the tablespoon, at least 2 inches apart, onto the prepared baking sheets. Using the back of a spoon dipped in water, flatten each cookie until it's smooth. Bake for 11 to 12 minutes, or until the edges are lightly browned. Remove from oven and let them cool just until they are solid enough to be transferred to a rack to cool completely.
- To make the chocolate glaze, in a small saucepan over low heat, melt 1 cup of the chocolate. Remove it from the heat and add the remaining chocolate, stirring until melted and smooth. Using a spatula, spread the bottom of each cooled cookie with the glaze. Run the tines of a fork through the chocolate to create a wavy pattern and place the cookies back on the rack, chocolate side up, to set. (They may be refrigerated to make them set faster.) Store in an airtight container, layered between strips of wax paper.
Nutrition Facts : Calories 124.8, Fat 10.1, SaturatedFat 5, Cholesterol 13.6, Sodium 4.8, Carbohydrate 9.3, Fiber 1.7, Sugar 5.8, Protein 2.2
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Apricot Florentines with Chocolate Glaze Recipes are one of the most loved and indulgent treats around the world. It is a French dessert that is made with a combination of dried fruits, nuts, and chocolate. It is also known as 'Florentine Cookies' as they originated in Florence, Italy. The dry fruits and nuts form a nice and crispy base while the dark chocolate glaze adds the perfect balance of sweetness and bitterness to it. The recipe is quite easy and quick to prepare and can be served as an after-meal dessert or a tea-time snack.
Ingredients
- 1 cup Almond Slices
- 1/2 cup Diced Dried Apricots
- 1/2 cup Raisins
- 1/2 cup Unsalted Butter, Melted
- 1/2 cup Brown Sugar
- 1/2 cup Heavy Cream
- 1/2 cup Flour
- 1/4 tsp Salt
- 1/4 tsp Vanilla Extract
- 1/4 cup Dark Chocolate Chips or Chopped
Instructions
Part 1: Preparation
- Preheat your oven to 350°F (175°C).
- Spread the almond slices, diced apricots, and raisins on a baking sheet and toast them for 5-7 minutes or until lightly browned.
- In a mixing bowl, combine the melted butter and brown sugar and mix well.
- Once mixed, add in the heavy cream and stir until well combined.
- Add in the toasted almond slices, diced apricots, and raisins and mix well.
- Lastly, add in the flour, salt, and vanilla extract and mix until you have a uniform and slightly sticky dough.
- Line a baking sheet with parchment paper.
- With the help of a cookie scoop, make equal-sized balls and roll them tightly in your hands before placing them on the sheet.
- Use the palm of your hand to flatten them and make them round in shape, and then use a fork to press down and create a pattern.
- Place them in the preheated oven and bake for 10-12 minutes or until they are crispy and golden brown.
- Allow them to cool completely before proceeding to the next step.
Part 2: Chocolate Glaze
- In a double boiler or microwave, melt the dark chocolate chips until smooth and glossy.
- Dip each Florentine cookie halfway in the melted chocolate and place them on parchment paper to set.
- Once the chocolate has set and hardened, serve and enjoy!
Conclusion
In summary, the Apricot Florentines with Chocolate Glaze Recipes is a delicious and elegant dessert that is simple and easy to make. The combination of the crunchy nuts, sweet dried fruits and creamy chocolate glaze makes it a perfect treat for any occasion. It is also a great way to impress your guests with your gourmet baking skills. The recipe can be easily modified according to your preferences by adding different types of nuts, dried fruits, or even chocolate chips. So, don't wait any longer, try out this recipe and revel in the deliciousness today!
Apricot Florentines with Chocolate Glaze Recipes: Valuable Tips
Apricot florentines with chocolate glaze are a delightful treat to savor. These crispy and chewy cookies that are infused with the goodness of apricots, almonds, and chocolate make for a perfect snack or dessert. Here are some valuable tips to keep in mind when making apricot florentines with chocolate glaze.
1. Ingredients of the Recipe
When making apricot florentines with chocolate glaze, the quality of the ingredients matters the most. Ensure that you use fresh almonds and dried apricots that are moist and plump. Similarly, a good quality dark chocolate bar is essential for making the chocolate glaze.
2. Preparation Time
Preparation of the apricot florentines with chocolate glaze requires time and effort. Before starting the actual preparation process, ensure that you have ample time to complete the dish, including cooling and resting time.
3. Time and Temperature Management
The cooking time and temperature are crucial points during the baking process. The cookie dough should be baked in a preheated oven at a temperature of around 350 F for about 12-15 minutes, ensuring that they turn golden brown from all sides. However, the baking time may differ depending upon the oven type and size. Therefore, only use indications as guidance and check regularly to avoid overbaking or underbaking them.
4. Uniform Thickness of the Cookies
While preparing the cookie dough, it is essential to roll it out evenly to ensure uniform thickness of the cookies. Unevenly rolled dough leads to inconsistent results while baking. Hence, it is advisable to use a ruler or a guide to roll out the dough to the desired thickness.
5. Cooling and Setting Time
After the cookies are baked, they need to cool down and firm up before applying the chocolate glaze. Hot cookies tend to melt the chocolate, and the glaze won't settle correctly. Therefore, allow the cookies to cool down entirely before applying the chocolate glaze.
6. Chocolate Glaze Preparation
Preparing the chocolate glaze for apricot florentines requires attention to detail. Ensure the chocolate is melted correctly, and the consistency should be such that it is thin enough to be spread easily but not so thin that it drips off the cookies. Also, the chocolate glaze should be applied in a thin and even layer to ensure that the cookies do not become soggy.
7. Presentation and Serving
Apricot florentines with chocolate glaze look best when stacked neatly, and it is advisable to serve them in an airtight container. This way, they will maintain their crispiness and flavor for an extended period.
8. Experimenting with Flavors
While following the recipe directions is essential, it is also possible to experiment with different flavorings for the cookies. You can add other nuts, such as cashews or pistachios, or dried fruits such as cranberries or raisins. Such experiments can create unique flavors and add to the overall appeal of the dish.
9. Storage and Shelf-Life
Apricot florentines with chocolate glaze have a good shelf-life if stored properly. When stored in an airtight container, they can last for up to a week. However, for long-term storage, it is advisable to wrap each cookie in parchment paper and store them in a freezer-safe container. If stored correctly, they can last for up to 6 months.
10. Recipe Variations
Finally, there are several recipe variations of apricot florentines with chocolate glaze that can cater to different dietary preferences. For instance, one can opt for vegan variations by substituting butter with margarine, or use gluten-free flour for individuals with gluten intolerance.
Conclusion
Apricot florentines with chocolate glaze are a delectable treat that can be enjoyed at any time of the day. By keeping these valuable tips in mind, you can ensure an excellent baking experience and create perfectly delicious cookies every time.