Florentine Almond Artichoke Mounds Recipes

FLORENTINE LACE COOKIES

Steps:

• Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the oven, for about 5 minutes or until golden brown and fragrant.
• Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
• Preheat the oven to 350
• Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
• Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
• Increase the heat to high and bring to a boil.
• Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine
• Use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between, cookies will spread during baking.)
• Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool about 3 mins, shape if desired
• optional - melt some semi sweet or dark chocolate and spread along the back

FLORENTINE ARTICHOKE DIP

Steps:

• Thaw and drain spinach; press between layers of paper towels.
• Drain and chop artichoke hearts.
• Combine spinach, artichoke hearts, garlic, and next 4 ingredients, stirring well.
• Spoon into a lightly greased 11 x 7" baking dish; sprinkle with breadcrumbs.
• Bake at 375 for 25 minutes, and serve with crackers or breadsticks.

CHOCOLATE ALMOND FLORENTINES

Steps:

• Adjust oven rack to center of the oven. Preheat oven to 350°. Arrange parchment paper on a large baking sheet and set aside.
• In a medium bowl combine the almonds, flour and orange zest. Toss to combine. Set aside.
• In a medium saucepan, heat together the sugar, salt, butter, whipping cream and honey. Bring to a rolling boil until the sugar has dissolved. Remove from heat and add the almond mixture. Stir to combine.
• Use a one teaspoon measure to drop exactly 2 teaspoons of batter into mounds at least 3" apart on the cookie sheet. Wet your finger tips with water and flatten out each mound (water prevents your fingers from sticking to the dough). Bake for 8-10 minutes or until golden brown.
• Transfer the parchment paper with the cookies onto a wire rack and cool until room temperature. Transfer cookies to a baking sheet lined with paper towels to soak up excess butter.
• Continue making the cookies in this manner using a fresh sheet of parchment paper each time for cookies to bake on.
• When cookies are cooked and cooled, use an offset spatula to smooth the melted chocolate onto one the baking sheet side of the cookies. Top with another florentine round and set aside to harden, several hours.

FLORENTINE ALMOND ARTICHOKE MOUNDS

Steps:

• Preheat oven to 400°. Rinse artichoke bottoms; pat dry with paper towels. Combine spinach with cream, Swiss cheese and 1/2 cup almonds; mix in garlic, horseradish, salt and pepper. Place artichoke bottoms on a parchment-lined baking sheet. Mound spinach mixture on artichokes; sprinkle with remaining almonds., Bake until almonds turn golden brown, 20-25 minutes. Serve hot or at room temperature.

CHICKEN FLORENTINE ARTICHOKE BAKE

Steps:

• Preheat oven to 350.
• Cook pasta according to package diretions, drain.
• In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside.
• In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
• Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
• Bake covered for 20 minutes.
• In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.