Best 4 Florentine Squares Recipes

FLORENTINES (ITALY)

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
• Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
• Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
• Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
• Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

FLORENTINES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour.
• Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.
• Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.

EGGS FLORENTINE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

FLORENTINE COOKIE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
• Roll dough into an ungreased 15-in.x10 in.x1 inches baking pan. Bake at 375 degrees for 7-9 minutes or until lightly browned.
• Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter, and honey. Cook, stirring occasionally, until a candy thermometer reads 246 degrees( firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
• Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
• Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim.Cut lengthwise into six strips;cut each strip into 16 triangles.
• In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on wax paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.