Thin, delicate and crispy, these chocolate-dipped almond florentines are the perfect tiny cookies for any special occasion.
Vegan florentines are a dairy-free take on these nutty Italian cookies. They are easy to make, gluten-free, refined sugar-free and can be oil-free too.
These delicate nutty almond cookies are made with only a few simple ingredients! It's a 5-ingredient recipe!
Thin, delicate and crispy, these chocolate-dipped almond florentines are the perfect tiny cookies for any special occasion.
One of the most quintessential dishes in Tuscany is the Bistecca Fiorentina - AKA, steak Florentine. This is my version when I'm craving it at home - a juicy grilled rib-eye steak prepared Florentine-style with lemon and herbs. Take this recipe up a notch by using Dario Cecchini's masterful Tuscan salt blend!
While most recipes for chicken Florentine use chicken breasts, I prefer seared chicken thighs instead since they are juicier and you get that crispy skin.
Vegan florentines are a dairy-free take on these nutty Italian cookies. They are easy to make, gluten-free, refined sugar-free and can be oil-free too.
The kids are off to Lavendula next Tuesday for a day of all things Italian as part of their lote studies. We have made florentine biscuits to share with the kids from Hepburn primary to get into the swing of things! The kids have made some fantastic masks for their plays to be performed in italian. We have removed the almonds from this recipie, but feel free to replace 100gms of fruit with 100gms of nuts! As always the kids did a great job and our helpers Cheryl and Ana were most impressed! An extra big thanks to everyone who has helped or offered to help with the cooking, we could not do it without you. Baci baci baci!!! FLORENTINES (Makes 16) Mix the following together in a large bowl; 2 cups cornflakes 1 cup mixed dried fruit 1/2 cup sultanas 8 dried apricots cut into small pieces 2/3 cup of sweetened condensed milk Place heaped tablespoons full of mix on a tray lined with baking paper. Cook at 170 degrees till golden brown(about 10 mins) Allow to cool. When cool spread melted chocolate on the back of each biscuit.
I have been seeing many people baking Florentine Cookie for this CNY. The easiest way was to use the premix whereby you just lay a layer of nuts and then sprinkle the premix and bake. Then again, this premix was a complete sold out. Though I had the nuts on hand but I was not wiling to hunt down this premix until I saw a fellow FB member baking it from scratch. As hub and I are nuts lovers and I am sure my guests who love nuts will also welcome this Mixed Nuts Florentines Cookies 杂果脆片 over a cup of tea or coffee while they visit. I adapted this recipe from a fellow FB member and love the idea of having nestrum incorporated. Thanks WKL for sharing. Findings: I did not have the appropriate size pan as needed so my slices where a little thick. Nevertheless, it was good, the combination of almond and pine nuts is perfect. I shall now load up my pine nuts because it was good for health. The addition of cranberries giving it a little sourish taste really balance off this whole cookie. I don't know whether it is because I had it thicker but the texture is more like museli bar than crisp. I shall try again after CNY because my hub likes it and I think this is good for kids to snack too. What you need: 120g sliced almond 50g pine nuts 30g nestrum 50g dried cranberries, chopped 2 tbsp cake flour 50g sugar 25g honey 25g maltose 40g salted butter Method Place nuts and seeds on a baking sheet and bake for 4 mins at 170°C or until lightly browned and fragrant. Remove from oven and let cool. Set aside. Preheat oven to 180°C and lined a 33X24 cm baking pan with greaseproof paper, making sure it is lined all the way to the rim. Mix the nuts, seeds, nestrum and cranberries with flour until they are well coated. In a separate bowl, combine sugar, honey and butter in a small saucepan and gently melt together. Add the honey mixture to the fruit and nut mixture and stir to combine. Line a large baking sheet with greaseproof paper, and spread the Florentine mixture out to a thin layer. Place another piece of baking paper over it and using a wooden roller, roll them out evenly. This will ensure even baking and thickness. Bake for 10-12 mins until a rich golden colour. Remove once it bubbles as the cooking process will continue. If not it will burnt. Cut into serving size while hot and then set aside to cool and firm up. Okay this is my last item for on my CNY cookie list. Have you finished all your bakes?
Ingredients 100g florentine powder 100g almond slice 50g pumpkin seed 20g black seasame seed Method Preheat oven at 180C and bake all the almond slice n pumpkin seeds for 5min n let it cool In a bowl mix florentine powder all the nuts n seeds together Pour into a baking tray 9 x 10 with baking paper n spread till thin layer Bake at 180C.for 5mins n 160C for another 3mins (baking time n temp may vary on diffetent oven) Once out from oven take the baking paper out from tray n.place it on a flat surface. Use the back of a baking pan quickly flatten the nuts biscuit n cut into desired size before it harden. Let it cool for 15-20mins before u can go NUTS。。。eileen heng This recipe was shared by one of the member in BC .
Florentine cookies are lace cookies made from chopped almonds with orange & vanilla. They are sandwiched with chocolate and you get the most delicious cookies.
Crunchy and sweet, these Florentines Biscuits are a favourite classic cookie. These delightful almond cookies are filled with dried fruit and a simple caramel, and are baked until baked until golden and crisp.
Nadiya Hussain's half chocolate-dipped florentines, as featured in her BBC2 series, Nadiya Bakes, combine orange, ginger and almond and make for a brilliant edible gift.
If you are a toffee addict like me, the classic florentine cookie will be one of your new favorites. This flourless cookie is reminiscent of a toffee wafer and every bit as delicious! Grrrr. I hate it when I forget the recipe at home. And I did. And I forgot to write up this post with enough time for Butchie to insert her comments, advice and general sarcasm into the post. [Reporting for duty, such as it is. --B.] Anyway, sorry for putting this up a few days late. Moving along! I bought a new "toy." Okay, not so much a toy as the most insanely wonderful book, one that will engross me more than a pre-teen reading Twilight. Oi. [I think we're past the cultural moment when Twilight jokes are funny. Not that I'm going to stop making them. --B.] The book in question is Bo Friberg's The Professional Pastry Chef. Nearly 1000 pages of baking glory, a glossary that doesn't quit, and tables and charts comparing, among other things, the composition of eight types of pastry dough. It's intense. There were types of dough I've never heard of, and in honor of this book that is teaching me so much, we made an adaptation of its Florentine cookies. I'd like to say we immediately gloried in our success at this particular recipe, because that would mean that we are close to the level of skill this book deserves. That would be lying. So, when we first opened the oven door the reaction was a little less than triumphant. Turns out they spread out a little more than we had expected based on our previous experiences with florentines. We had one pan-sized florentine. But the good news is that this recipe is surprisingly forgiving--the sugar is so hot at first that it hasn't solidified yet, so we made an attempt to pull the goop back into cohesive cookie-sized forms. It resulted in rather misshapen cookies, but cookies nonetheless. Butchie actually thought they were cute that way [I like imperfect things, ok? Bite me (Edward). --B.], but while her back was turned I made a play for a circular cookie cutter and trimmed the edges back into perfect circles. I'm sneaky like that. [Sneaky like a vampire. Not that anyone likes those. --B.] Then we tried our hands at making that iconic wavy florentine chocolate bottom to the wafer. It's just a fork and chocolate. I would have thought that would go a little better. [It went as well as a werewolf in a...ok, never mind, I'm done. --B.] At the end of the day I am so thrilled about this book! I can't wait to keep digging my way through it! Anybody want to buy the book and bake their way through it with me? At 1000 pages it should only take us our entire lives if we bake one recipe a week. :) Who's in? In any event I can't start that this weekend, because in just a few hours I'm heading to the airport for vacation. But maybe when I get! Florentine Cookies 7 tablespoons unsalted butter Scant half cup sugar 1 1/2 tablespoons light corn syrup 1/8 cup heavy cream Scant half cup almonds, chopped Combine butter, sugar, corn syrup, and heavy cream in a sauce pan and bring to a boil. Add the almonds and cook for about 3 minutes. Refrigerate the dough until firm. Preheat oven to 375. Using wet spoons divide the dough in to teaspoon sized balls and place four inches apart on a parchment paper lined baking sheet. Flatten each about to be about three inches wide. Bake for roughly 8 minutes or until light brown. If you prefer a perfectly round cookie, allow the cookies to set up for a minute or two, and then use a cookie cutter to trim the edges. When the cookies have fully cooled brush the bottom with melted coating chocolate. Using a fork, you can carve the wavy pattern iconic to the Florentine cookie. Allow the chocolate to set up and serve. Enjoy!
Kippers are back on the menu and can be made to Gastrostyle-pub quality in under ten minutes.
A successful almond Florentine—which should be thin, lacy and crisp—depends on achieving the perfect balance between the batter and the almonds. The
Mollet, which means "soft" in French, refers to eggs that are cooked in water in the shells for a longer period of time than soft-cooked eggs, but not as long as hard-cooked eggs -- about 6 minutes total.
While most recipes for chicken Florentine use chicken breasts, I prefer seared chicken thighs instead since they are juicier and you get that crispy skin.
These heavenly vegan Florentines are gluten-free, oil-free and are about to be your new favourite cookie recipe! Are these a cookie or a biscuit? Who cares! They're delicious! Packed with pistachios, dried cranberries, candied citrus peel and much more! You won't be able to resist these fan favourite treats!
This flavour-packed and fruity Florentine recipe is the perfect sweet treat for any time of day.
Florentines are a welcome gift at any time of year. Use this recipe to try our favourite chocolate and fruit flavour combinations – cherry and dark chocolate, orange and milk. Or create your own with crystallised ginger, pistachios, white chocolate, cranberries – whatever you like!
Wafer thin, toffee-like, and buttery. That is, not your average cookie.
Buttery, rich and indulgent chocolate-covered Florentine cookies with almonds and cherries.
Fish Florentine is a fish dish prepared Florentine style. Pan fried fish is served on a bed of wilted spinach and red capsicum with Mornay sauce and grated cheese.
This long-overdue recipe is inspired by a much-loved Saturday morning tradition we had during our London years. Piano lessons, then Carluccio's for me and the big girl, where we always ordered the same thing.
Wafer thin, toffee-like, and buttery. That is, not your average cookie.
The secret to this sandwich is the cow’s fourth stomach.
Our Florentine biscuits are delicious and simple to make. Yummy flat crispy almond biscuits with dark chocolate, and candied orange peel are wonderfully stunning and perfect for a delicious treat.
These homemade golden sliced almonds are crispy, delicious and addictive. A perfect combination of almond, confectioners sugar, egg whites, and orange zest.
Florentine cookies are lace cookies made from chopped almonds with orange & vanilla. They are sandwiched with chocolate and you get the most delicious cookies.
Wafer thin, toffee-like, and buttery. That is, not your average cookie.
These fluffy ricotta dumplings are all about simplicity – here’s how to do them yourself
These homemade golden sliced almonds are crispy, delicious and addictive. A perfect combination of almond, confectioners sugar, egg whites, and orange zest.
These heavenly vegan Florentines are gluten-free, oil-free and are about to be your new favourite cookie recipe! Are these a cookie or a biscuit? Who cares! They're delicious! Packed with pistachios, dried cranberries, candied citrus peel and much more! You won't be able to resist these fan favourite treats!
Zuccotto is a famous Italian dessert, originally from Florence. It's an Italian cake, delicious for the balance of its ingredients and refined for its simplicity.The Zuccotto cake often has pink tones due to Alchermes, a ruby red aromatic liqueur in which the cake is dipped. The filling of Zuccotto is made of whipped cream, ricotta cheese and chocolate.
An elegant biscuit that’s an ideal after-dinner treat
These delicate nutty almond cookies are made with only a few simple ingredients! It's a 5-ingredient recipe!
These cookies are wonderful on their own or with a few roasted figs and zabaglione.
This flavour-packed and fruity Florentine recipe is the perfect sweet treat for any time of day.
Perfectly poached eggs, silky spinach and creamy hollandaise sit atop toasted muffins in this indulgent brunch recipe
