Miniature Florentines

Name: Miniature Florentines
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 84
Cuisine: Global
Ingredients: 158 milliliters sliced almonds; 227 grams fine-quality bittersweet chocolate (not unsweetened), finely chopped; 59 milliliters finely chopped fine-quality candied orange peel; 2 Tbsps heavy cream; 3 Tbsps mild honey; 118 milliliters sugar; 4 Tbsps unsalted butter

You can never have too many dessert recipes, so give Miniature Florentines a try. This gluten free recipe serves 84. One portion of this dish contains around 0g of protein, 2g of fat, and a total of 36 calories. Head to the store and pick up almonds, heavy cream, fine-quality candied orange peel, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 hours.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Boil sugar, butter, honey, and cream in a 1-quart heavy saucepan over moderate heat, stirring constantly, until creamy and slightly thickened, about 5 minutes.

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Butter

Cream

Honey

Sugar

Equipment you will use

Sauce Pan

Remove from heat and stir in almonds and orange peel (batter will be thin).

Ingredients you will need

Orange Zest

Almonds

Drop level 1/2 teaspoons of batter about 2 inches apart on parchment-lined baking sheets. (Batter will thicken as it cools; you may need to reheat for last few batches.)

Equipment you will use

Baking Sheet

Bake in batches in middle of oven until golden brown and bubbly, 8 to 10 minutes. (Cookies will look runny at this point.) Cool cookies on sheets on racks until firm enough to be lifted, about 2 minutes, then transfer with a metal spatula to racks to cool completely. (These cookies are very delicate; if they become too brittle to lift easily, return to oven to soften, about 1 minute.)

Ingredients you will need

Equipment you will use

Oven

Spatula

Melt chocolate in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring occasionally, then remove top of double boiler or bowl from heat. Dip about one third of each cookie into chocolate, then transfer to a parchment-lined tray.

Ingredients you will need

Chocolate

Water

Dip

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Double Boiler

Sauce Pan

Bowl

Let stand until chocolate is set, about 1 hour.

Ingredients you will need

Chocolate

· Cookies keep, layered between sheets of wax or parchment paper (do not overlap) and chilled in an airtight container, 1 week.* Available through Fauchon (866-308-591

Ingredients you will need

Equipment you will use

Baking Paper