Filbertines Recipes

FLORENTINES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour.
• Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.
• Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.

FLORENTINES

Steps:

• Position the rack in the center of the oven and preheat the oven to 350 degrees F.
• Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
• Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
• Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.

FILBERTINES

Steps:

• Toasting the hazelnuts:.
• Preheat the oven to 350°F.
• Place hazelnuts on a cookie sheet in heated oven about 10 minutes, stirring occasionally.
• Remove nuts; cool. When cooled completely, grate very finely.
• Preparing the cookies:.
• In a medium bowl, sift together half the grated nuts, flour, baking soda, cardamom and salt; whisk to mix.
• In mixer bowl, cream butter and sugar until light and fluffy.
• Beat in egg and vanilla until well-blended.
• Beat in the flour mixture on low speed until just incorporated.
• Chill the dough at least 1 hour but preferably no longer than 2.
• Baking the cookies:.
• Preheat oven to 350 degrees and grease cookie sheets.
• Form the chilled dough by scant tablespoonfuls into balls.
• Roll each ball in the reserved chopped hazelnuts until well coated.
• Place the balls 2 inches apart on the cookie sheets.
• Bake 15 minutes, or until lightly browned and firm to the touch.