Florentini is a crispy almond and caramel flavored cookie. To prepare it, almonds need to be chopped so that it does not turned into flour or pasta, and felt in small pieces. Mix it with sugar, corn syrup, butter and with a little flour, and for a brighter flavor add zest of orange. It will turn out a dense dough from which you need to roll balloons. And when baked, they spread into thin, like lace biscuit. Florentine cookies are very tasty right away from the oven, but if you cook it for a holiday, you can give the liver more sophisticated look and sprinkle with chocolate icing. Or double pleasure and collect the sandwiches from the two halves of Florentini, скрепив их шоколадом. 
Time: one час. 35 minutes Difficulty: easy. Quantity: 60 cookies. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 3/4 Art. chopped blanched almonds (approximately 150 gr.)
- 3 tbsp. l flour
- Finely grated zest of 1 orange (approximately 2 tbsp.)
- 1/4 tsp fine salt
- 3/4 Art. Sahara
- 2 tbsp. l fat cream
- 2 tbsp. l corn syrup
- 5 tbsp. l (75 gr.) Butter
- 0.5 tsp vanilla extract
- 60-120 gr. dark chocolate chopped for topping
Recipes with similar ingredients: almonds, cream, corn molasses, dark chocolate, Orange zest
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 175 ° C. Cover the baking sheet with a silicone mat baking or parchment paper.
- Crush the almonds in a food processor until finely chopped, but not to a pasty state. In a large bowl, combine the nuts, zest and salt.
- In a small saucepan, combine sugar, cream, corn syrup and butter. Heat over medium heat, stirring occasionally, until the mixture boils and the sugar is completely dissolved. Keep going cook another 1 minute. Remove from the stove and add the vanilla, then pour the liquid mixture into the almond and mix. Put off cool for about 30 minutes so that the dough can be work.
- Dial the dough with a teaspoon (for cookies with a diameter of 7 cm.) Or tablespoon (for cookies with a diameter of 15 cm.) and roll into balls. Place the balls on the prepared pan at a distance of 7-10 cm. from each other, because when baking they will blur.
- Bake 1 baking sheet at a time until the cookies are thin and uniform golden brown, turning the baking sheet the other side in the middle of baking, 10-11 minutes.
- Cool cookies on a baking sheet for 5 minutes, then shift to cool on a wire rack. Repeat the same with the remaining the test. Put the finished cookies on a serving plate, spreading 0.5 tsp. chocolate on one half of the cookies, and covering the other half. Keep cookies neatly folded in sealed container, divided by parchment or wax paper, in for 3 days without chocolate. Florentine cookies are better not to store next to wet pastries and cakes. Florentini cookie recipe Espresso “. Chocolate topping: put chocolate in a bowl medium size. Pour 2 cm of water into the pan and bring to slow boil. Place a bowl over the pan so that its bottom does not touched the water. Stir the chocolate until it melts and becomes homogeneous. Or put chocolate in a microwave bowl. Melt the chocolate at 50% power for 1 minute until it is will become soft. Stir and keep heating until chocolate not completely melted, another 1-2 minutes. Then make chocolate decor: sprinkle cookies with melted chocolate, creating the desired pattern. Leave at room temperature to freeze the chocolate.
