Best Florentines Italy Recipes

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FLORENTINES



Florentines image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h45m

Yield 28 Sandwich Cookies

Number Of Ingredients 8

2 cups sliced almonds, chopped
2 tablespoons all-purpose flour
2 teaspoons grated orange zest
3/4 cup sugar
1/2 cup (1 stick) butter, cut into pieces
1/3 cup whipping cream
2 tablespoons honey
8 ounces bittersweet or semisweet chocolate chips

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.

ESPRESSO FLORENTINES



Espresso Florentines image

These lacy almond cookies with a rich toffee flavor can be molded into cups, rolled into cigars or bent into dessert taco shells after coming out of the oven. They're also highly customizable: try glazing them in chocolate, substituting the espresso with a liqueur of your choice, or making delicate cookie sandwiches filled with a bit of Nutella.

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 4 dozen cookies

Number Of Ingredients 9

1 1/2 sticks (12 tablespoons) unsalted butter
1 3/4 cups sugar
1/2 cup light corn syrup
4 cups slivered almonds
1 cup all-purpose flour
1/2 cup heavy cream
2 tablespoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

Steps:

  • In a medium saucepan, cook the butter, sugar and corn syrup together over medium heat, stirring occasionally with a large wooden spoon. Once the butter is melted, remove from the heat and add the almonds, flour, cream, espresso powder, vanilla and salt. Mix well, and allow to cool at room temperature for 20 minutes.
  • Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or silicone baking mats. (Because Florentines spread so much, you will only be able to bake a few cookies at a time, so the pans will be used multiple times.)
  • Using a small cookie scoop or 2 tablespoons, spoon 6 mounds of dough on each sheet, spaced evenly. Bake until golden amber, 10 to 12 minutes.
  • Allow the Florentines to cool on the cookie sheets for 3 minutes, then remove them using a thin spatula. To make bowls, place them on top of inverted glasses, and press down gently to mold. For taco shells, drape over a rolling pin. For cigars, gently wrap around the handle of a wooden spoon. For sandwiches, lay them flat on a cutting board or countertop. Cookies will hold their shapes after they've cooled completely. Continue baking cookies in batches. (It is not necessary to cool the baking sheets completely in between.)
  • Cookies can be stored in an airtight container for 2 weeks, or stored in the freezer for 3 months.

FLORENTINES



Florentines image

Provided by Food Network

Categories     dessert

Time 40m

Yield 10 servings

Number Of Ingredients 11

5 ounces sugar
5 ounces butter
1 1/2 ounces honey
1 3/4 ounces whipping cream
6 ounces almonds, finely chopped
1-ounce candied orange rind, chopped
3/4-ounce bread flour
1/2-ounce vanilla
1/4-ounce salt
Pastry cream, optional, see Cook's Note*
Melted Chocolate, optional, see Cook's Note*

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the sugar, butter, honey, and whipping cream in a saucepan. Bring ingredients to a boil. Remove from heat and add the almonds, candied orange rind, bread flour, vanilla, and salt. Mix all ingredients.
  • Spoon mixture by tablespoons, 3 inches apart, onto a greased or paper-lined pan.
  • Bake for 10 minutes. Roll cooled Florentines into desired shapes.

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