MINIATURE FLORENTINES
_Candied-Fruit Honey Wafers Dipped in Chocolate_ You might be tempted to bake 2 sheets of cookies at a time in the upper and lower thirds of the oven. Don't give in to this urge - the cookies must go in the middle of the oven to cook through and brown evenly.
Provided by Lillian Langseth-Christensen
Yield Makes about 7 dozen cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes. Remove from heat and stir in almonds and orange peel (batter will be thin).
- Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. (Batter will thicken as it cools; you may need to reheat for last few batches.) Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. (Cookies will look runny at this point.) Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. (These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)
- Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray. Let stand until chocolate is set, about 1 hour.
MINI FLORENTINE CUPS
Get all the great flavors of chicken Florentine in appetizer form with our Mini Florentine Cups recipe. Not only are Mini Florentine Cups delicious, but they're also a Healthy Living recipe that is ready in 35 minutes. All in all, that sounds pretty perfect to us.
Provided by My Food and Family
Categories Superfood Recipes
Time 35m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine all ingredients except turkey.
- Unfold turkey slices; use to line insides of 24 miniature muffin pan cups. Fill with spinach mixture.
- Bake 15 min. or until heated through. Cool 5 min. before removing from pan to serve.
Nutrition Facts : Calories 80, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0.699 g, Sugar 0 g, Protein 7 g
FLORENTINES
Enjoy these classic florentines at Christmas time. Jewelled with cherries and pistachios and coated in chocolate, these biscuits are the perfect festive gift
Provided by Katy Gilhooly
Time 45m
Yield Makes 20
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
- Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
- Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.
Nutrition Facts : Calories 138 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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MINI FLORENTINES RECIPE | DELICIOUS. MAGAZINE
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- Heat the oven to 180°C/160°C fan/gas 4. Stir the butter, sugar and flour in a medium saucepan over a medium heat until the butter has melted. Gently mix in the cream using a wooden spoon, then add all the remaining ingredients apart from the chocolate and stir until well combined. Set aside to cool.
- The florentines are best baked in 3 batches of 12 as they cool quickly. Grease a baking sheet with a little butter and put 12 heaped teaspoons of mixture on the sheet, about 4cm apart. Lightly press down each mound with the back of the spoon, then bake for 7-8 minutes until golden. Take the florentines out of the oven. If the sides are too ragged, neaten them up using the edge of a teaspoon, working as quickly as possible. Put them them back in the oven for 1-2 minutes. Leave the florentines to cool on the tray for a few minutes, then transfer to a cooling rack to cool completely. If they break a little, reshape while warm.
- When completely cool, dip one side of the florentines into the melted white chocolate, then put on an upturned baking tray, chocolate-side up, for 15-20 minutes until the chocolate has cooled and set. Repeat to give a good thick chocolate base. Once cooled, drizzle the melted milk (or dark) chocolate over the bases in a zig zag pattern and leave to set once more. Let the chocolate set completely before packaging the florentines for gifts.
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