Cookies Part 3 of 4.
(originally from a Food Network recipe, with minimal substitution)
Makes: ~5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Total Time: 1 hr 35 min
Prep 30 min
Inactive 45 min
Cook 20 min
I first had these a few years ago at Zeitgeist Kunst & Kaffee, a coffee shop in downtown Seattle near my work, and it lit up this light bulb in my head that insisted I look it up to make myself an infinite supply. It has a great crunch, and the orange zest with chocolate drizzle is just the right combination.
* 1 3/4 cups sliced, blanched almonds (about 5 ounces) (I still have no idea what unblanched almonds would be, I just buy sliced almonds, however they come)
* 3 tablespoons all-purpose flour (can substitute: almond flour, same amount)
* Finely grated zest of 1 orange (about 2 tablespoons)
* 1/4 teaspoon fine salt (I use kosher salt without much consequence)
* 3/4 cup raw sugar
* 2 tablespoons heavy cream
* 2 tablespoons light corn syrup
* 5 tablespoons unsalted butter
* 1/2 teaspoon pure vanilla extract
Chocolate Topping, optional (but why would you ever skip it):
* 2 to 4 ounces semisweet chocolate, chopped (or chocolate chips)
– 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) of batter and roll into balls. Place on prepared baking sheet, leaving about 2 to 3 inches (shrink accordingly with cookie size) 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 8-10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter.
“Optional” chocolate topping:
– Put the chocolate in a medium heatproof bowl (or smaller saucepan).
– Bring a (larger) 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.
-Drizzle melted chocolate over Florentines as desired (after trial with chopsticks, metal spoons, and other options, a rubber spatula works best).
– Set aside at room temperature until chocolate is set.
Storage tip: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.
Note: Special thanks to my chocolate-know-how friend for advising that getting any water in the smaller sauce pan (including a porous wooden spoon that’s wet), and using any metal for distribution would cool the chocolate too fast.
Today’s Cookie Recipe Rating:
Novelty Rating: 4 of 5 stars
In my head, this is a big ordeal to make (not especially true), so when I do make them, it still feels novel. Plus, that crunch!
Likelihood of Repeat: 99%
Chocolate, almonds, sugar, and orange zest, yum yum yum! This time I even verified that you can make it with gluten-free flour for your gluten-liberated friends, hooray! Try it with some tea or coffee too.