posted by Becky 12-18-101 6:54 PM
2 3/4 cups/200g sliced blanched almonds
1/2 cup/125ml heavy cream
7 T./100g unsalted butter, cut into pieces
1/4 cup plus 3 T./100g sugar
2 T. plus 1 t. honey
1/3 cup/50g lightly packed candied cherries, finely chopped
1/4 cup/50g flour
1/4 cup/50g candied orange rind, finely chopped
8 ounces/250g semisweet or bittersweet chocolate, chopped
Preheat the oven to 375*F/190*C. Spread the almonds on a baking sheet and toast them, stirring once or twice, until lightly golden, about 8 minutes. Set aside to cool.
In a saucepan, heat the cream, butter, sugar, and honey over medium heat, stirring, until the mixture is melted and comes to a boil. Boil without stirring for 3 minutes, until the mixture comes to at temperature of about 230*F/120*C, or until it forms a soft ball when a small amount is dropped into ice water. Remove from heat.
Stir in toasted almonds, cherries, and orange rind, then stir in flour until well blended. Pour the mixture into a buttered 9inch/23cm square baking pan and set aside to cool. Cover with plastic wrap and let stand at room temperature overnight or at least 1 hour.
Preheat the oven to 425*F/220*C. Scoop up tablespoonfuls of the mixture and place on buttered baking sheet, spacing well apart. With the back of a fork dipped in cold water, pat the mixture as thin as possible.
Bake until the cookies are golden, 5-6 minutes. Watch carefully to prevent burning. Gently push in the edges with a fork as soon as they are done to form even rounds. Cool for about 4 minutes. When still warm, gently coax them from the pan with a spatula and transfer to a wire rack covered with parchment paper to cool.
Melt the chocolate over hot water just until smooth, but not too hot. With a spatula, spread the smooth bottom surface of each florentine evenly with chocolate and place on parchment paper, chocolate side up. If you like, with a pastry comb or fork, trace a pattern of wavy lines in the chocolate before it becomes firm. Stored airtight, these cookies will keep for 2 weeks.
Makes about 2 dozen cookies
Recipe taken from:
Paris Boulangerie Patisserie - by Linda Dannenberg Crowne Publishing Group
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