Cookie Recipes - White Florentines Recipe

  
 

Cookie Recipes - White Florentines

 

Ingredients

  • 1/2 cup/125 ml heavy/double cream

  • 1/4 vanilla pod

  • 2 tbsp butter

  • 1/2 cup/100 g granulated sugar

  • 1/2 cupj50 g coarsely chopped almonds

  • 1/4 cup/30 g coarsely chopped hazelnuts

  • 1 cup/100 g finely chopped mixed candied peel

  • 1/4 cup/25 g finely sliced red candied cherries

  • 1 tbsp finely chopped candied angelica

  • 2 tbsp all-purpose/plain flour

  • 7 oz/200 g white chocolate, coarsely chopped

Method:

  1. Preheat the oven to 325°F/170°C/gas 3. Line four cookie sheets with parchment paper.

  2. Heat the cream with the vanilla pod, butter, and sugar in a medium saucepan over medium heat, stirring constantly, until the sugar has dissolved.

  3. Bring to a boil and remove from the heat immediately. Discard the vanilla pod and let cool.

  4. Mix the almonds, hazelnuts, candied peel, cherries, angelica, and flour in a large bowl. Stir in the cooled cream mixture and mix well.

  5. Drop heaping teaspoons of the mixture 4 inches (10 cm) apart onto the prepared cookie sheets, flattening them to make 2-inch (5 cm) circles. Do not place more than five cookies on one sheet.

  6. Bake, one sheet at a time, for 10-12 minutes, or until golden around the edges. Cool on the sheets until the cookies firm slightly. Transfer to racks and let cool completely.

  7. Melt the white chocolate in a double boiler over barely simmering water. Lay the cold Florentines flat-side upwards on a sheet of waxed paper.

  8. Spread the chocolate over them with a pastry brush. For a thick coating, paint the cookies several times.

  9. When they are nearly set, make swirly patterns with a fork on the white chocolate base.