ESPRESSO FLORENTINES
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
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.
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Alisha Swinson
alisha-s@hotmail.comOverall, I thought these cookies were just okay. They're not bad, but they're not amazing either.
Rai Faizul Hassan
h-r23@gmail.comThese cookies are really expensive to make. All the ingredients are so pricey.
aaron bros
a_b@aol.comI followed the recipe exactly and my cookies turned out burnt. I'm not sure what I did wrong.
Redmi 9a
redmi@yahoo.comThese cookies are a bit too sweet for my taste.
Hope Thompson
t_hope@aol.comI'm not a big fan of espresso, but I still enjoyed these cookies. The chocolate flavor is really strong.
Bagizaw Assaye
b.a8@gmail.comThese cookies are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Anazia Veronica
a@gmail.comI've made these cookies several times now and they always turn out perfect. They're a great gift for friends and family.
Carlo Nolasco
carlonolasco6@gmail.comThese cookies are so addictive! I can't stop eating them.
waqas iqbal
iw@aol.comI love the combination of flavors in these cookies. The espresso and chocolate go so well together.
RED ROSTER
r-roster@hotmail.comThese cookies were a hit at my holiday party! They're so easy to make and they look really impressive. I'll definitely be making them again.