CHOCOLATE-DIPPED ORANGE AND GINGER FLORENTINES

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Chocolate-Dipped Orange and Ginger Florentines image

Categories     Cookies     Chocolate     Citrus     Ginger     Dessert     Bake     Christmas     Orange     Almond     Bon Appétit

Yield Makes 24

Number Of Ingredients 13

Sugared Orange Peel
3 oranges
1/2 cup plus 4 tablespoons sugar
1/2 cup water
Cookies
1/2 cup plus 2 tablespoons whipping cream
1/2 cup sugar
1/4 cup firmly packed golden brown sugar
2 tablespoons (1/4 stick) unsalted butter
2/3 cup lightly toasted sliced almonds
1/4 cup all purpose flour
2 tablespoons finely chopped crystallized ginger
6 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped

Steps:

  • For peel:
  • Remove peel from oranges (orange part only) in strips using vegetable peeler. Finely chop enough peel to measure 2 teaspoons and set aside for cookie batter. Blanch remaining peel in small saucepan of boiling water 2 minutes. Drain. Return blanched orange peel strips to saucepan. Add 1/2 cup sugar and water and bring to boil, stirring frequently. Boil 5 minutes. Drain; reserve syrup for another use.
  • Sprinkle 2 tablespoons sugar on plate. Arrange orange peel strips atop sugar. Sprinkle with remaining 2 tablespoons sugar. Let stand 15 minutes. Remove peel from sugar. Finely chop enough peel to measure 2 tablespoons; reserve remainder for another use.
  • For cookies:
  • Preheat oven to 350&;amp;deg;F. Line 2 heavy large cookie sheets with foil. Lightly butter foil. Combine first 4 ingredients in heavy small saucepan. Cook over medium heat just until sugar dissolves, stirring constantly. Add 2 teaspoons minced unsugared peel, 2 tablespoons chopped sugared orange peel, almonds, flour and ginger. Bring mixture to boil, stirring frequently.
  • Drop 1 level tablespoon mixture (mixture will be runny) onto prepared cookie sheet. Repeat 5 more times, spacing cookies about 3 inches apart. Repeat procedure with second cookie sheet. Bake cookie until edges are pale golden, brown, about 8 minutes (cookies will spread). Remove cookie sheets from oven. Using 3-inch round cookie cutter, push cookie sides in to reshape cookies into 3-inch rounds. Slide foil off sheets. Cool cookies on foil. Turn foil over. Carefully peel off cookies. Line same cookie sheets with new foil. Repeat with remaining batter.
  • Line 2 cookie sheets with foil. Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water. Dip 1 cookie halfway into chocolate; shake off excess chocolate. Place cookie on prepared sheet. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in airtight container between sheets of waxed paper. Let cookies stand 20 minutes at room temperature before serving.)

Faizullah Ullah
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These were delicious! I'm not a huge fan of orange, but I loved these florentines. The ginger really mellows out the orange flavor.


Tehreem Zehra
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These were really good! I used dark chocolate and they were the perfect balance of sweet and bitter.


Md Kobir Hossain
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I've made these florentines many times and they're always a hit. They're the perfect combination of sweet, tart, and citrusy.


Alauddin
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These were a bit too hard to make. I think I'll try a different recipe next time.


Clemence Orizet
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I made these for my friends and they loved them. They're the perfect gift for any occasion.


Neva mckie
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These were really good, but they were a bit too expensive to make.


Josh Wills
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I'm allergic to nuts, so I used sunflower seeds instead of almonds. They turned out great!


Allison Casey
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These were a lot of work, but they were worth it. They're so beautiful and delicious.


mb jahir kahan
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I followed the recipe exactly, but my florentines didn't turn out as crispy as I wanted them to be.


Fahim Mir
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These were a bit too sweet for my taste, but they were still good.


Ivory McReynolds
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I've never made florentines before, but these turned out perfectly. They're so crispy and delicate.


Mehmona shabi
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These were so easy to make! I'm not a baker, but I was able to make these without any problems.


Blendi B
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I'm not a huge fan of orange, but I loved these florentines. The ginger really mellows out the orange flavor.


king alom
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These were delicious! I used dark chocolate and they were the perfect balance of sweet and bitter.


azim ullah
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I've made these florentines several times now and they're always a success. They're the perfect combination of sweet, tart, and citrusy.


Khilji Ayan
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These florentines were a hit at my holiday party! They're so easy to make and they look so elegant.