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Mediterranean Delights
Florentine Cookies
(Makes 16-18 cookies depending on size)
1 cup sliced almonds
1/4 cup whipping cream
1/3 cup sugar
4 Tbsp softened butter or margarine
1/4 cup orange zest
2 Tbsp unbleached all-purpose flour
1/4 pound semisweet chocolate chips
(Makes 16-18 cookies depending on size)
1 cup sliced almonds
1/4 cup whipping cream
1/3 cup sugar
4 Tbsp softened butter or margarine
1/4 cup orange zest
2 Tbsp unbleached all-purpose flour
1/4 pound semisweet chocolate chips
1. In a blender or food processor, pulse 1/2 cup of the almonds
until powdery and set aside.
2. In a small sauce pan, combine cream, sugar and butter. Cook on low heat stirring occasionally, until butter is melted. Raise heat to medium until it boils, then remove from heat. Stir in the ground almonds, remaining sliced almonds, orange zest and flour.
3. Preheat oven to 350 degrees F. Line heavy baking sheets with parchment paper, or grease and flour the baking sheets. Drop level tablespoonfuls of batter onto baking sheets about 2 inches apart. Batter will spread. Flatten with back of spoon to about 1 1/2 to 2 inches in diameter.
4. Bake for about 10 minutes of until edges are slightly browned (centers will remain bubbly).
5. Let the cookies cool for 1 to 2 minutes. Transfer to a wire rack. Cool and then transfer to wax paper.
6. Melt chocolate over hot water (not boiling). Using a brush, spread chocolate over back of each cookie. Let cool completely for several hours until chocolate has hardened. Wrap with wax paper and store for 2 weeks. May be frozen for longer.
There are some options you can try: add a little candied orange peel to the batter; you can sandwich two cookies together with the chocolate between; or you can use Nutella in between.
This is a delicious Italian cookie that everyone will enjoy. Wonderful and festive to serve on holidays with a cup of tea or espresso or a glass of milk!
until powdery and set aside.
2. In a small sauce pan, combine cream, sugar and butter. Cook on low heat stirring occasionally, until butter is melted. Raise heat to medium until it boils, then remove from heat. Stir in the ground almonds, remaining sliced almonds, orange zest and flour.
3. Preheat oven to 350 degrees F. Line heavy baking sheets with parchment paper, or grease and flour the baking sheets. Drop level tablespoonfuls of batter onto baking sheets about 2 inches apart. Batter will spread. Flatten with back of spoon to about 1 1/2 to 2 inches in diameter.
4. Bake for about 10 minutes of until edges are slightly browned (centers will remain bubbly).
5. Let the cookies cool for 1 to 2 minutes. Transfer to a wire rack. Cool and then transfer to wax paper.
6. Melt chocolate over hot water (not boiling). Using a brush, spread chocolate over back of each cookie. Let cool completely for several hours until chocolate has hardened. Wrap with wax paper and store for 2 weeks. May be frozen for longer.
There are some options you can try: add a little candied orange peel to the batter; you can sandwich two cookies together with the chocolate between; or you can use Nutella in between.
This is a delicious Italian cookie that everyone will enjoy. Wonderful and festive to serve on holidays with a cup of tea or espresso or a glass of milk!
