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

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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.