Florentine cookies with chocolate glaze
Votes: 1
Time: 4 hours 10 minutes
Complexity: easily
Quantity: 14 cookies
Complexity: easily
Quantity: 14 cookies
Florentine cookies, or Florentini, are baked with almond flour and a few tablespoons of wheat flour, butter, sugar, cream, and corn syrup. When baked in the oven, the cookies spread and become delicate, crisp, and deliciously fragrant. Florentini cookies look unique and festive on their own, but coated with chocolate icing, they become an exquisite treat for special occasions. Once the cookies have cooled completely, spread melted dark chocolate, sprinkles of white chocolate, and then use a toothpick to create designs. A perfect gift idea.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup almond flour
- 3 tbsp. premium flour
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 tbsp. heavy cream
- 2 tablespoons light corn syrup
- 4 tablespoons unsalted butter, diced
- 1 tsp vanilla extract
- 170 g semi-sweet chocolate, finely chopped
- 110 g white chocolate, finely chopped
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Recipes with similar ingredients: almond flour, cream, corn syrup, semi-sweet chocolate, white chocolate
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the almond flour, flour, and salt; set aside. Combine the sugar, heavy cream, corn syrup, and butter in a small saucepan and cook over medium heat, stirring occasionally, until the mixture comes to a boil and the sugar dissolves; continue cooking for 1 minute. Remove from heat and stir in the vanilla extract. Pour the sugar mixture into the flour mixture and knead into a dough. Set aside until cool enough to handle, about 30 minutes.
- Scoop 1 tablespoon of dough into balls. Place on the prepared baking sheet, spacing them at least 7 cm (3 inches) apart. Bake, rotating the baking sheet halfway through, until the cookies are spread and golden brown, 10-11 minutes. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
- Prepare the glazePlace the dark and white chocolate in separate microwave-safe bowls and microwave in 30-second intervals, stirring, until smooth. Transfer the white chocolate to a small zip-lock bag. Turn the cookies over so the flat side is facing up. Spread a thin layer of dark chocolate on each cookie. Snip a corner off the white chocolate bag and pipe it on top of the dark chocolate; trace the lines with a toothpick. Let set for 2 hours.
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