Search
by Ingredient

Amazing Ginger-Almond Florentines

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by HollyHobbie

Amazing Ginger-Almond Florentines recipe

YIELD

24 servings

PREP

25 min

COOK

25 min

READY

hrs

Ingredients

½ 118
½ 118
CUP ML SUGAR
granulated
¼ 59
CUP ML BROWN SUGAR
firmly packed, dark *
2 3E+1
TABLESPOON ML BUTTER, UNSALTED
158
CUP ML ALMONDS
lightly toasted *
¼ 59
¼ 59
CUP ML CRYSTALLIZED GINGER (CANDIED)
finely chopped *
2 1E+1
TEASPOONS ML ORANGE ZEST
grated
1 ½ 7.5
TEASPOONS ML LEMON ZEST
grated
½ 0.5
EACH CHOCOLATE
coating *
Chocolate coating
8 231.2
OUNCES ML/G SEMI-SWEET CHOCOLATE
semisweet or bittersweet, null, null
2 1E+1
TEASPOONS ML VEGETABLE SHORTENING *

Directions

Preheat oven to 350℉ (180℃). Line 2 large, heavy baking sheets with aluminum foil.

Lightly butter foil. Combine cream, granulated sugar, brown sugar and butter in a heavy saucepan. Cook over medium heat, stirring constantly, just until sugars dissolve and butter melts. Add almonds, flour, ginger, and orange and lemon zests. Bring mixture to a boil, stirring constantly.

Remove from heat. Drop 1 tablespoon batter (batter will be runny) onto a prepared baking sheet. Repeat five times, spacing cookies 3 inches apart. Repeat with second baking sheet. Bake until deep brown, about 10 minutes.

Remove from oven. Using a round cookie cutter or a glass 3 inches in diameter, push hot cookie edges in toward center to neaten them, shaping into 3-inch rounds.

Slide foil off sheets. Line the same sheets with new foil, butter foil and repeat with remaining batter. Cool cookies completely on the foil. Carefully peel cookies off foil and arrange them smooth-side up on the baking sheets.

Spoon 1 teaspoon of the hot chocolate coating in center of each and, using a small icing spatula or knife, spread to edges. Refrigerate until chocolate is set, about 30 minutes.

Store layered between waxed paper in airtight container in refrigerator for up to 2 weeks. Makes about 2 dozen.

CHOCOLATE COATING:

Combine chocolate and shortening in top of double boiler. Melt over (not touching) water just until smooth, stirring occasionally.

Remove from heat. Alternatively, melt chocolate and shortening in heatproof bowl placed over (not touching) simmering water. Dip one flat side of biscotti into warm chocolate or spread like icing.

Refrigerate until chocolate sets.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 79 56% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 3mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 1%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

    Email this recipe