Florentines

Name: Florentines
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 28
Cuisine: Global
Ingredients: 473 milliliters sliced almonds, chopped; 118 milliliters (1 stick) butter, cut into pieces; 2 Tbsps all-purpose flour; 2 Tbsps honey; 2 teaspoons grated orange zest; 227 grams bittersweet or semisweet chocolate chips; 177 milliliters sugar; 79 milliliters whipping cream

You can never have too many dessert recipes, so give Florentines a try. This recipe serves 28. One portion of this dish contains roughly 3g of protein, 12g of fat, and a total of 172 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. Head to the store and pick up orange zest, semisweet chocolate chips, flour, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Position the rack in the center of the oven and preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Almonds

Butter

Cream

All Purpose Flour

Honey

Sugar

Equipment you will use

Baking Paper

Baking Sheet

Sauce Pan

Bowl

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.

Ingredients you will need

Almonds

Mounds Bar

Spread

Equipment you will use

Baking Sheet

Frying Pan

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.

Ingredients you will need

Equipment you will use

Baking Paper

Oven

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.)

Ingredients you will need

Equipment you will use

Baking Sheet

Paper Towels

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Chocolate

Spread