Here is one of my favorite cookies. They require some effort, and I usually place them on Christmas plates for neighbors, with toffee & caramels, because they look so pretty. Here’s the delicious recipe. They are worth the effort!
YOU WILL NEED:
1/2 cup Heavy Cream
1/4 cup butter
1/2 cup sugar
2 tablespoons honey
1 1/3 cups slivered almonds
1/3 cup all purpose flour
1/2 tsp. ground ginger
1/3 cup diced candied orange peel (opt)
(If leaving out the orange peel, add a few extra almonds)
7 ounces semisweet or milk chocolate, chopped
5 ounces of good quality white chocolate, chopped
1. Preheat the oven to 350 degrees. Lightly grease two large baking sheets. (I use parchment paper). In a medium saucepan over medium heat, stir the cream, butter, sugar and honey until the sugar dissolves. Bring the mixture to a boil, stirring constantly.
2. Remove from the heat and stir in the almonds, flour and ground ginger until well blended. Stir in the orange peel and 1/3 cup chopped semi or milk chocolate.
3. Drop teaspoons of the mixture onto the prepared baking sheets at least 3 inches apart. Spread each round as thinly as possible with the back of the spoon. (Dip the spoon in water to prevent sticking.)
4. Bake in batches for 8 to 10 minutes, until the edges are golden brown, and the cookies are bubbling. Do not underbake or they will be sticky, but be careful not to overbake as they burn easily. If you wish, use a 3 inch cookie cutter to neaten the edges of the Florentines while on the baking sheet.
5. Remove the baking sheet to the wire rack to cool for 10 minutes until firm. Using a metal spatula, carefully transfer the Florentines to a wire rack to cool completely.
6. In a small saucepan over a very low heat, melt the remaining chocolate, stirring frequently, until smooth. Cool slightly. In the top of a double boiler over a low heat, melt the white chocolate until smooth, stirring frequently. Remove the top of the double boiler from the bottom and cool for about 5 minutes, stirring occasionally until slightly thickened.
7. Using a small metal spatula, spread half the Florentines with the semisweet or milk chocolate on the flat side of each cookie, swirling to create a decorative surface, and place on a wire rack, chocolate side up. Spread the remaining Florentines with the melted white chocolate and place on the rack, chocolate side up. Chill for 10 to 15 minutes to set completely. Enjoy!