My twenty-something self was addicted to Florentines because of Cost Plus World Market. I hesitate to call them cookies; the texture is more like nutty toffee with chocolate squished in the center. Think of them like an inside-out Heath bar with almonds…
My twenty-something self was addicted to Florentines because of Cost Plus World Market. I hesitate to call them cookies; the texture is more like nutty toffee with chocolate squished in the center. Think of them like an inside-out Heath bar with almonds, and remarkably easier to chew! Cost Plus sells Florentines in clamshell containers, and I used to rip through the whole package in a day or two. So when I recently saw Mary Berry make them from scratch and realized they're not that difficult, I knew I had to try my hand, as well!
When I say Florentines are not that difficult, I should specify: they aren't complicated in technique. The ingredient list is relatively short and simple. The batter comes together quickly on the stove and doesn't require bringing anything to room temperature first. And the cookies themselves are just drop cookies with chocolate sandwiched in between them. For those reasons, I sincerely think just about anyone can make these.
However, there are some aspects of Florentines that are fussy. The batter is simultaneously buttery and sticky. They spread a lot in the oven, so you can only bake a small number at a time and need to rotate baking sheets for awhile to get all the cookies baked properly. This also isn't a recipe in which you can rush the cooling process; they need to be completely cool before assembly. And I'd recommend a fair amount of parchment or wax paper when assembling them, as they have lots of tiny holes (why they've been nicknamed Lace Cookies!), so it's common for chocolate to sneak out and get everywhere.
See? Fussy. But worth it!
TIP: Don't rush the extended cooling time; they need to set properly before adding the heated chocolate. The toffee softens when it gets warm - including the heat from your hands - so it helps to have them completely cool before you apply the melted chocolate. I like to bake the cookies in the morning, allowing them ample time to cool completely, then melt the chocolate and finish assembling the sandwiches several hours later, if not the following day.
Don't let those notes discourage you, though. These are delicious and impressive! They just take some focused attention and patience. They would make a fantastic addition to any cookie tray or holiday celebration! The first person who taste-tested these for me said they were so good, she asked me to make two dozen for her upcoming Easter family dinner. They're that good!
1-1/2 C raw almonds 1/2 C unsalted butter 3/4 C brown sugar 1/4 C honey 1/2 tsp vanilla extract 3 TBSP all-purpose flour 1 C semisweet chocolate
Place 1 1/2 cups of almonds into a food processor and pulse them on high speed until they chop up into small crumbs (a few larger chunks is okay). Set them aside.
Preheat your oven to 325F. Line 2 baking sheets with silicone mats or parchment paper (silicone mats result in more even baking).
Add butter, brown sugar, and honey to a medium saucepan and bring to a boil. Stir frequently. Once it comes to a boil, remove the saucepan from the heat. Stir in vanilla extract, flour, and chopped almonds.
When the batter has cooled enough to handle with your hands (5-10 minutes), roll out 1/2 tablespoon-sized scoops of the cookie dough into a ball and place them onto your prepared baking sheet at least 3 inches apart, as they will spread a lot when they bake.
Bake on the center rack of your preheated oven, one sheet at a time, for 8 minutes, making sure to turn once after 4 minutes.
When they're done baking, allow them to cool on the baking sheet for at least 5 minutes before moving them to a rack to finish cooling completely. Repeat this until all the batter has been baked and all the cookies are fully cooled.
To make the filling, melt the chocolate in a double boiler on the stove (or a microwave) until fully melted. Gently spread a little bit of the melted chocolate on the back of one cooled cookie, then place a similar sized cookie on top. You want the back of each cookie to sandwich the chocolate in between them.
Allow the cookies to cool again for 1-2 hours, so the chocolate can set.
TIP: Store these in an airtight container and put pieces of parchment paper between them or they will stick together and become one glorious, sticky Florentine! They can be kept at room temperature for up to 3 days, in the fridge for up to 2 weeks, and in the freezer for up to 3 months.
No comments:
Post a Comment