FLORENTINES (ITALY)
These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
- Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
- Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
- Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
- Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
- For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
- For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
PECAN FLORENTINE
These lacy cookies are buttery and crisp. Don't bake more than 5 cookies on the cookie sheet at one time because even a tiny amount of cookie batter will spread a lot.
Provided by Chef mariajane
Categories Drop Cookies
Time 6m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Line cookie sheet with foil. Grease cookie sheet and set aside.
- In a medium mixing bowl, stir together the sugar, melted butter or margarine, molasses and milk. Stir in the ground pecans or walnuts and flour.
- Drop level teaspoons of batter 5-inches apart onto a prepared baking sheet. (Bake only 3-5 cookies at a time). Bake in a preheated 350F oven for 5-6 minutes, or till bubbly and deep golden brown. Cool cookies on cookie sheet for 1-2 minutes, or till set. Quickly remove cookies from pan and cool on a rack. Repeat to bake remaining cookies.
- In a small heavy saucepan, melt chocolate or white baking bar over low heat. Drizzle over cookies.
Nutrition Facts : Calories 34.5, Fat 2.3, SaturatedFat 1.1, Cholesterol 3.5, Sodium 9.7, Carbohydrate 3.6, Fiber 0.2, Sugar 2.6, Protein 0.2
PECAN LACE COOKIES II
These caramel beauties can be shaped while they are cooling, to become edible bowls for exotic desserts. If left on the parchment to cool, they will become a caramel-colored snowflake of flavor. Drizzle chocolate on them after cooling for an added bonus.
Provided by Jim Jeremiah
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
- Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 22.1 g, Cholesterol 16.3 mg, Fat 11.4 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 52.3 mg, Sugar 9.5 g
PECAN FLORENTINES
These pecan florentines are part cookie, part candy. They melt into the shape of a cookie as they bake but taste more like a toffee. Buttery, nutty and caramel-like, these will quickly become a holiday favorite. They're light and crisp in texture and just melt in your mouth. The chocolate drizzle on top is a delicious final...
Provided by Beth Streeter
Categories Chocolate
Time 35m
Number Of Ingredients 9
Steps:
- 1. To pulverize pecans put them in a food processor or blender and process until thoroughly ground with a DRY not pasty texture. Then measure out 3/4 of a cup.
- 2. Preheat oven to 350 degrees. Line cookie sheets with foil and lightly grease foil with a spray on oil.
- 3. Combine pecans and flour in a small bowl.
- 4. Combine brown sugar, corn syrup, butter, and milk in a medium saucepan. Put the saucepan over medium heat and stir until mixture comes to a light boil.
- 5. Remove from heat. Add flour and pecan mixture.
- 6. Drop batter by teaspoonfuls about 3 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes until lacy and golden brown. Cookies will be soft when they are hot but become crisp as they cool.
- 7. I take the foil and slide it off to a flat heatproof surface to let the cookie cool completely. When cooled, peel the cookies off of the foil and set on wax paper.
- 8. Place chocolate chips in a zip top bag and place in a hot but not boiling pot of water for about 10 minutes. Being very careful not to let the bag get ANY water in it. Knead bag lightly to check that chips are completely melted.
- 9. Pat the bag dry and with scissors snip off a small hole in the corner of the bag. Squeeze melted chocolate over the cookies to decorate.
- 10. Let stand until chocolate is set.
PECAN FLORENTINES
Taken from Emeril Lagasse's book - "Every Day's a Party"; posted for ZWT 5. This is from Michelle's (who works at Emeril's 'home base' in New Orleans) grandmother, Priscilla. Sometimes called Pecan Lace cookies because once baked, they are as delicate as old lace. May be served with ice cream. May be stored in an air-tight container for a week.
Provided by alligirl
Categories Dessert
Time 1h
Yield 5 dozen cookies, 30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F Line a baking sheet with parchment paper.
- Cream the butter and sugar together with an electric mixer or hand-held mixer on medium speed until smooth.
- Add the egg and beat until incorporated.
- Add the vanilla, baking soda, and salt and beat until smooth.
- In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind.
- Add this to the dough and beat until incorporated; the dough will be stiff but sticky.
- Drop the dough by the teaspoonful, about 3 inches apart, onto the prepared sheet pan.
- Flatten the dough slightly with your fingertips.
- Bake for 6 minutes until lightly golden.
- Remove from the oven, carefully remove from the sheet, and let cool completely on wire racks. Repeat the process until all the dough is used, relining the sheet each time with new parchment.
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