FLORENTINE COOKIES-TRIANGLES
Make and share this Florentine Cookies-Triangles recipe from Food.com.
Provided by Artandkitchen
Categories Bar Cookie
Time 50m
Yield 50-100 cookies
Number Of Ingredients 19
Steps:
- Mix all together with a food processor butter, Sugar, Salt, Vanilla and Egg.
- Add flour and baking powder and form the dough (if necessary add 1-2 tablespoon flour).
- Roll out the dough between 2 baking foils the dough to the size of 25 to 40 cm (10 to 15 inches). Remove the upper foil.
- Boil butter, sugar and water and add the almonds (both kind)and the fruits and the spices). Cool down.
- In the meanwhile spread the jam on the dough.
- Top with the almond-fuit mix.
- Bake 20 minutes at 180°C (350°F). Heat and timing are basing it on convection oven.
- Remove from the oven and cut to squares of 4-6cm (about 2 inches) and half the squares diagonally.
- Tip: Melt chocolate in double boiler or microwave and dip one point of each triangle. Let dry on baking foil.
Nutrition Facts : Calories 91.1, Fat 6, SaturatedFat 2.4, Cholesterol 10.1, Sodium 46.9, Carbohydrate 9.1, Fiber 1, Sugar 5.2, Protein 1.7
WIENER SCHNITZEL
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Provided by Kurt Gutenbrunner
Categories Fry Dinner Veal Breadcrumbs Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
- Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
- Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
- Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
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