Classic Florentine Cookies

Florentine Lace Cookies (Italian Cookie Recipe)

WebApr 28, 2023 · Place the almonds in a food processor and process them for about 30 seconds until the almonds are ground up into small bits, slightly …

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or a silicone mat.
2. Place the almonds in a food processor and process them for about 30 seconds until the almonds are ground up into small bits, slightly larger than coarse sand.
3. Place the cream, butter, and sugar in a saucepan and bring to a boil over medium high heat. Cook, stirring often, for about 10 minutes. First, the mixture will start to thicken, then it will start to brown at the edges, and if you tilt the pan, the mixture will pull away from the sides of the pan. Once it’s brown at the edges and pulling away from the pan, stir in the almonds, marmalade, flour, vanilla, orange zest, and salt.
4. Using a tsp measure, place 12 heaps of dough onto each sheet pan, flattening each spoonful gently with your fingers (if it’s too hot to press, you can wait a few minutes).

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Florentines Recipe Giada De Laurentiis Food Network

WebDec 8, 2015 · Watch how to make this recipe. Position the rack in the center of the oven and preheat the oven to 350 degrees F. Line a …

1. Position the rack in the center of the oven and preheat the oven to 350 degrees F.
2. 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.
3. 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.)
4. 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.

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