Chocolate Dipped Orange And Ginger Florentines Recipes

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

Ingredients

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

WHITE CHOCOLATE & GINGER FLORENTINES

White chocolate & ginger florentines image

Wish someone a happy Christmas with some lovingly presented homemade white chocolate & ginger florentines - they're sweet, chewy and irresistible

Provided by Cassie Best

Categories Dessert

Time 45m

Yield Makes 20-25

Number Of Ingredients 9

Ingredients

75g salted butter
75g light muscovado sugar
75g golden syrup
75g plain flour
75g stem ginger (about 4 balls), chopped
125g flaked almonds
50g pistachios, chopped
1 orange, zested
1-2 tsp sea salt flakes

Steps:

Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup together in a small saucepan over a low heat, stirring for 8-10 mins until smooth and combined. Turn off the heat and whisk in the flour, then the ginger, almonds, pistachios, orange zest and a pinch of salt.
Scoop 10-12 tablespoons of the mixture onto the prepared baking sheets, leaving room between each for spreading. Bake for 10 mins until golden, then leave to cool on the sheets for 2 mins until firm enough to lift onto a wire rack. Leave to cool completely. Repeat with the remaining florentine mixture.
Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, or in the microwave in 30-second bursts. Carefully flip the florentines over on the wire rack. Spoon the chocolate onto the bases and gently spread it to the edges. When the chocolate has cooled a little, use a fork to draw wavy lines in it, if you like. Leave to set completely (for about 1 hr in a cool room). Will keep in an airtight container for up to two weeks.

Nutrition Facts : Calories 151 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Protein 3 grams protein, Sodium 0.3 milligram of sodium

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