Best 4 Florentines Ii Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Florentines: A Culinary Symphony of Sweet and Nutty Delights**

Originating from the heart of Florence, Italy, Florentines are a timeless confection that tantalizes taste buds with their exquisite combination of flavors and textures. These delicate cookies, also known as Florentine cookies or Ricciarelli, are characterized by their crisp, lace-like exterior and a chewy, almond-infused interior. With a history dating back centuries, Florentines have become a beloved treat worldwide, gracing tea parties, dessert platters, and festive gatherings alike.

This article presents a curated collection of Florentine recipes, each offering a unique twist on this classic delight. From traditional Italian recipes that honor the heritage of this sweet treat to modern interpretations that add a touch of innovation, these recipes cater to a diverse range of culinary preferences. Whether you're a seasoned baker or just starting your baking journey, this comprehensive guide will equip you with the knowledge and techniques to create these delectable cookies that are sure to impress. Discover the secrets of crafting the perfect Florentine, from mastering the art of caramelizing sugar to incorporating the right balance of nuts and spices. Indulge in the symphony of flavors and textures that make Florentines a truly unforgettable confection.

Check out the recipes below so you can choose the best recipe for yourself!

FLORENTINES (ITALY)



Florentines (Italy) image

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine

Number Of Ingredients 10

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
2 to 4 ounces semisweet chocolate, chopped

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



Florentines image

Delicate but very flavorful florentine cookies.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h

Yield 30

Number Of Ingredients 7

1 teaspoon shortening, or as needed
½ cup whipping cream
3 tablespoons white sugar
¼ pound chopped candied orange peel
½ cup all-purpose flour, plus more for dusting
⅓ cup slivered almonds
4 ounces semisweet chocolate, melted

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.

Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.4 g, Cholesterol 5.4 mg, Fat 3.5 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 1.7 mg, Sugar 3.2 g

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.

FLORENTINES



Florentines image

Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift

Provided by Katy Gilhooly

Time 45m

Yield Makes 20

Number Of Ingredients 9

50g salted butter
50g light muscovado sugar
50g golden syrup
50g plain flour
50g glacé cherries, chopped
75g flaked almonds
50g pistachios, chopped
2 oranges, zested
175g dark chocolate

Steps:

  • Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
  • Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
  • Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

Tips:

  • Use a candy thermometer to accurately measure the temperature of the sugar syrup. This will ensure that the syrup reaches the correct stage and produces the desired texture for the florentines.
  • Work quickly when pouring the sugar syrup onto the baking sheet. The syrup will start to set quickly, so it's important to spread it out evenly and smoothly before it hardens.
  • Use a metal spatula to spread the sugar syrup. A wooden or plastic spatula will not be able to withstand the heat of the syrup and may melt or warp.
  • Be careful not to overcook the florentines. They should be baked until they are golden brown and bubbling, but not burnt.
  • Let the florentines cool completely before storing them. This will help them to firm up and prevent them from becoming sticky.

Conclusion:

Florentines are a delicious and elegant cookie that are perfect for any occasion. They are easy to make and can be customized with a variety of toppings. With a little practice, you'll be able to make perfect florentines that everyone will love.

Related Topics