My Florentines. My three-year-old couldn't stand it and kept swiping them off the counter. I'm amazed there were any left for me to decorate! I made small Florentines by measuring just one rounded teaspoon of dough per cookie, although you can be extravagant and make them using a rounded tablespoon if you prefer. A successful alond Florentine—which should be thin, lacy and crisp—depends on achieving the perfect balance between the batter and the almonds. When making this chocolate florentines recipe, work quickly after removing the batter from the heat because it will stiffen as it cools.
Leave the Florentines to cool before lifting onto a cooling rack with a palette knife (if the Florentines have been baked on buttered baking trays, only allow them to harden for a few moments before lifting onto wire racks to cool completely).
With damp fingertips, gently flatten the balls to a ¼-inch thickness.
Lesser florentines might crumble under the pressure, but not the Bouchon Bakery version; I reckon I could tile my roof with the things (if there was anything left of them but crumbs).
You can cook My Florentines using 14 ingredients and 14 steps. Here is how you achieve that.
Ingredients of My Florentines
- It's of Cookie dough.
- It's 120 grams of Butter.
- Prepare 80 grams of Sugar.
- It's 1 of Egg.
- You need 150 grams of Cake flour.
- You need 40 grams of Strong bread flour.
- It's 1/2 tsp of Baking powder.
- You need of Filling.
- It's 50 grams of Butter.
- It's 30 grams of Sugar.
- It's 30 grams of Honey.
- Prepare 30 grams of Heavy cream.
- It's 100 grams of Sliced almond.
- You need 1 tbsp of Cake flour.
I like my Florentines in a uniform shape so I make them in a regular muffin tin. You can also use a mini muffin tin or these cute patty pans that I love. With each of these, you'll need to grease them well, then lay a thin strip of baking paper into each hole with the ends sticking out. You can use two strips to be super safe.
My Florentines step by step
- Weigh the ingredients and prepare. Combine cake flour, strong bread flour, baking powder together and sift together. Bring the butter to room temperature..
- For the filling ingredients, put all the ingredients for the filling in a pan except the almond and cake flour while weighing them. Then there would be less dishes to wash and you can save time and effort..
- Coat the sliced almonds with 1 tablespoon of flour. Start to preheat the oven to 180°C..
- Make the cookie dough. Add sugar to the room temperature butter and mix well. Then add beaten egg a little at a time and mix well..
- Add the sifted flours and mix..
- Line parchment paper on the cake pan, and pour the dough in the cake pan. Cover the dough with a cellophane wrap and use your palm to even out the thickness..
- Depending on how soft the butter is, the dough might become loose. In that case, you can use a spatula to even out the dough..
- Take off the cellophane wrap and bake in a 180°C oven for 10 minutes. It's fine if the dough becomes half baked like in the picture!.
- Make the filling. Put all the ingredients except the almond in a pan and heat over medium heat. When the ingredients become a little bit thick and sticky, add the almonds. Mix and then turn off the heat..
- No need brown the filling, it will get a nice color when baking. The filling hardens as it cools, so pour it on the cookie bottom quickly so it coats evenly..
- Bake in a 180°C oven for 15 minutes. Depending on the oven, the brown color might not be enough, so add 1 minute more at a time while checking how brown it's becoming..
- When it's slightly cool, take it out of the cake pan. Line kitchen parchment paper on a cutting board and turn the cake pan over on it. Cut the florentine into the size you like while it's still warm..
- It will become easier to break when it's cool, so I recommend cutting it while it is still warm. Let the florentine cool completely on a grill, and then it is ready..
- If you don't mind the calories, make the use 150g of butter for the cookie dough I originally started making this with 150g but it became less and less every year. Now I use 120g at the lowest..
Our pleasantly sticky and marvellously moreish Florentines come in a range of extraordinary flavours. PLACE tablespoons of mixture onto lined baking trays, allowing room for some spreading. DRIZZLE or spread the cooled Florentines with melted chocolate and allow to set. If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas.