Spiderweb Florentines Recipes

SPIDERWEB FLORENTINES

Spiderweb Florentines image

Florentines may look as lacy and delicate as a spider web, but they're very simple to prepare. The heat of the oven does most of the work, transforming mounds of the easy-to-make dough into thin, crisp, nutty cookies. Just add a fanciful drizzle of chocolate and they'll disappear before you can say, "Boo!"

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 2h5m

Yield Makes 22 cookies

Number Of Ingredients 10

Ingredients

1/2 cup pecans, toasted
2 tablespoons old-fashioned rolled oats
6 tablespoons unsalted butter
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
2 teaspoons honey
1 tablespoon all-purpose flour
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
5 ounces bittersweet chocolate, chopped

Steps:

Preheat oven to 350 degrees. Pulse together pecans and oats in a food processor until finely ground. Melt butter in a small saucepan. Add sugars and honey and cook over medium heat, stirring, until sugars are melted and mixture is simmering, about 3 minutes. Remove from heat and stir in pecan mixture, flour, salt, and cinnamon. Transfer to a bowl and refrigerate until firm, about 30 minutes.
Mound 2 teaspoonfuls of dough, one on top of the other, to form each cookie; place 2 to 3 inches apart on parchment-lined baking sheets. Flatten stacked mounds to 1 3/4 inches in diameter. Bake until cookies spread and are golden throughout, about 10 minutes. Let cool completely. Repeat with remaining dough.
Place chocolate in a bowl set over a saucepan of simmering water. Stir until melted; remove from heat. Pour chocolate into a parchment cone or resealable plastic bag; snip off a tiny corner. Pipe chocolate onto each cookie in a spiral, working out from center. Pipe lines from outside in and back again, all the way around. Let set at room temperature or in refrigerator before serving.

SPIDERWEB BROWNIES

Spiderweb Brownies image

To decorate these moist brownies for Halloween, I drizzle a chocolate spiderweb on their white icing. They're so delicious and chocolaty...you'll find yourself making them for gatherings throughout the year.

Provided by Allrecipes Member

Time 50m

Yield 24

Number Of Ingredients 9

Ingredients

4 (1 ounce) squares unsweetened chocolate
¾ cup butter or margarine
2 cups sugar
3 large eggs eggs, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped pecans or walnuts
1 (7 ounce) jar marshmallow creme
1 (1 ounce) square semisweet chocolate

Steps:

In a saucepan over low heat, stir unsweetened chocolate and butter until chocolate is melted. Remove from the heat; stir in sugar. Cool for 10 minutes. Blend in eggs and vanilla. Stir in flour and nuts. Pour into a greased foil-lined 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Immediately drop marshmallow cream by spoonfuls over hot brownies; spread evenly. Cool on a wire rack. Lift out of the pan; remove foil. Place on a serving tray. For web decoration, melt semisweet chocolate and pour into a small resealable plastic bag. Cut a small hole in one corner of the bag; drizzle chocolate over creme in a spiderweb design.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 29.9 g, Cholesterol 38.5 mg, Fat 12.8 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 5.9 g, Sodium 57.4 mg, Sugar 21.4 g

SPIDERWEB FLORENTINE

SPIDERWEB FLORENTINE image

Categories Cookies Nut Dessert Bake Thanksgiving Halloween Kosher

Number Of Ingredients 10

Ingredients

1/2 C pecan toasted
2 T old fashion rolled oats
6 T unsalted butter
1/4 C sugar
1/4 C packed light brown sugar
2 t honey
1 T flour
1/4 t coarse salt
1/4 t cinnamon
5 oz bittersweet chocolate, chopped

Steps:

Preheat oven to 350. Pulse together pecans and oats in processor until finely ground. Melt butter, add sugars and honey and cook over medium heat, stirring, until sugars are melted and mixture is simmering, about 3 minutes. Remove from heat and stir in pecan mixture, flour, salt, and cinnamon. Transfer to a bowl and refrigerate until firm, about 30 minutes. Mound 2 t of dough one on top of the other, to form each cookie, place 2-3 inches apart on parchment-lined baking sheets. Flatten stacked mounds to 1-3/4 in diameter. Bake until cookies spread and are golden throughout about 10 minutes. Let cool completely. Place chocolate into bowl set over a saucepan of simmering water. Stir until melted, remove the heat. Place chocolate in plastic bag snip off a tiny corner. Pipe in a spiral, working out from center. Pipe lines from outside in and back again, all the way around. Let set at room temperature or in refrigerator before serving

SPIDERWEB CHEESECAKE

Spiderweb Cheesecake image

The trick to this tempting treat is pulling a toothpick through rings of melted chocolate to create the web effect. 'This no-bake cream cheese pie goes together quickly and tastes delicious,' assures Jan White, Plainview, Nebraska. 'It's fun to serve, too, because it never fails to draw comments.'

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 (.25 ounce) envelope unflavored gelatin
¼ cup cold water
2 (8 ounce) packages cream cheese, softened
½ cup sugar
½ cup whipping cream
1 teaspoon vanilla extract
1 (9 inch) prepared chocolate crumb crust
2 tablespoons semisweet chocolate chips
1 tablespoon butter or margarine

Steps:

In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Heat gelatin; stir until dissolved. Remove from the heat; cool slightly. In a mixing bowl, beat the cream cheese and sugar until smooth. Gradually beat in cream, vanilla and gelatin mixture until smooth. Pour into crust.
In a microwave, melt chocolate chips and butter; stir until smooth. Transfer to a heavy-duty resealable bag; cut a small hole in a corner of bag. Pipe a circle of chocolate in center of cheesecake. Pipe evenly spaced thin concentric circles about 1/2 in. apart over filling. Beginning with the center circle, gently pull a toothpick through circles toward outer edge. Wipe toothpicks clean. Repeat to complete web pattern. Cover and refrigerate for at least 2 hours before cutting.

Nutrition Facts : Calories 621.3 calories, Carbohydrate 41.7 g, Cholesterol 114.8 mg, Fat 47.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 25.3 g, Sodium 495 mg, Sugar 27 g

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