Time 38m Number Of Ingredients 7 Steps:
Place 1 1/2 cups of whole raw almonds into a food processor and pulse them on high speed until they chop up into fine crumbs. Then set them aside. In a medium saucepan add 1/2 cup unsalted butter, 3/4 cup brown sugar, and 1/4 cup honey. Stir using a metal whisk. Once it comes to a boil, turn the heat off and remove the saucepan from the heat. Then stir in 1/2 teaspoon vanilla extract and 3 tbsp all-purpose flour. Now, use a spatula to mix in the finely chopped almonds.  Then scoop out about 1/2 tablespoon-sized scoops of the cookie dough onto a baking sheet lined with a silicone mat. If you don’t have a silicone mat, parchment paper works too. But the mats will result in more even baking. Make sure to place each scoop of the lace cookie dough at least 3 inches apart. They will spread a lot when they bake. Now preheat your oven to 325 degrees Fahrenheit. Then take each piece of cookie batter and roll it out to a ball, and place it half onto the baking sheet. Place each baking sheet in the center rack (one at a time). Then bake for 8 minutes making sure to turn once after 4 minutes. While the cookies are looking, melt 1 1/2 cups of semisweet chocolate in a microwave-safe bowl until fully melted. Always be sure to do this in intervals with stirring in between to avoid scorching the chocolate. Now take 1 Florentine cookie and gently spread a little bit of the melted chocolate on the back of it, then place a similar sized cookie on top. So you want the back of each cookie to sandwich the chocolate in between them. Let the chocolate set for about 1-2 hours before serving.
Time 2h20m Yield 18 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®). Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don’t want them too fine and pasty. Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat. Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined. Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced. Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through. Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches. Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.
Time 50m Yield 6 servings Number Of Ingredients 8 Steps:
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves. Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.) Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster. Once cool, gently peel the cookies off the foil and serve! (Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.)
Yield Makes about three dozen Number Of Ingredients 14 Steps:
Heat oven to 325 degrees. Combine honey, sugar, and butter in a small saucepan, and bring to a boil over medium-high heat. Cook until the temperature reaches 238 degrees (the soft-ball stage) on a candy thermometer. Meanwhile, in a large bowl, combine nuts, dried fruit, flour, and spices. Pour honey-sugar mixture over contents in large bowl, stirring with a wooden spoon to combine. When cool enough to handle, form into 1-inch balls with hands coated with vegetable shortening to prevent sticking. Place on a baking sheet lined with a Silpat mat or parchment paper, and flatten into balls with the palm of your hand. Bake until bubbled on top, about 10 to 12 minutes. Transfer to a cooling rack. Meanwhile, melt the chocolate: In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, stir chocolate with a spatula until smooth. Working quickly, using a small offset spatula, spread a thick layer of chocolate on the back of each cooled cookie. Place cookies, chocolate side up, on a wire rack until chocolate is hardened. Store between layers of parchment paper in an airtight container.
Time 32m Yield approximately 24 cookies Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F. In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground pecans, and flour. Mix well. Drop teaspoonfuls onto a greased cookie sheet. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for 5 minutes. Transfer to wire rack. Place chocolate chips in a small plastic bag. Immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag. Pipe a chocolate squiggle onto each cookie. Allow chocolate to harden before storing cookies. Copyright © 2004 Television Food Network, G.P., All Rights Reserved
Time 45m Yield 72 2 1/2 Number Of Ingredients 12 Steps:
Preheat oven to 325°F and line cookie sheets with aluminum foil. Cream the butter and sugar. Stir in the corn syrup and vanilla. Stir in the flour, salt, baking powder and cinnamon; add to the creamed mixture alternately with the milk. Blend until smooth and stir in the almonds. Drop by heaping MEASURING teaspoonfuls onto the foil-lined cookie sheets - 3 inches apart. Bake for 10 minutes until the edges are browned. Let cool completely on the foil. Then peel away the foil. Melt the oil and chocolate (of your choice). You can brush the bottom of each cookie with the chocolate or you can sandwich two cookies together. Place in a tightly covered container, but do not refrigerate. Place waxed paper between layers of Florentines.
More about “lace cookies florentine cookies recipes”
Time 25m Number Of Ingredients 6 Steps:
Preheat oven to 375*F. Line a cookie sheet with a baking mat or non-stick foil. In a small saucepan, melt butter. Add brown sugar, oatmeal, flour and milk and bring to a boil. Cook for 2 minutes, stirring frequently. Remove from heat and add vanilla. Using a teaspoon (NOT TABLESPOON!), spoon out 5 teaspoons of cookie batter onto the cookie sheet in a zigzag pattern. You’ll only be able to cook 5 cookies at a time, anymore and they will run together. The cookies will spread to 3-4 times their size when baking so they need plenty of room to spread. Bake for 5 minutes, then remove from the oven and let cool completely on the cookie sheet before removing from the pan to a cooling rack. This recipe works best with 3 or 4 cookie sheets going at a time so that the cookies can fully cool (about 10 minutes per pan) while others are in the oven. Once cookies are cool, store in an AIRTIGHT container. Humidity and moisture will soften these and make them chewy. They should be paper thin and crispy when fully cooled.
