Best 2 Chocolate Dipped Orange And Ginger Florentines Recipes

FLORENTINES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with shortening and dust with flour.
• Stir cream and sugar together in a bowl. Stir in orange peel, flour, and almonds until combined. Drop batter in teaspoonfuls onto the prepared baking sheets, keeping each cookie well apart from each other.
• Bake in the preheated oven until golden brown, 10 to 15 minutes.
• Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• Spread bottoms of cooled cookies with melted chocolate using a spatula, or spear cookies on a fork and dip bottoms into chocolate. Let dry, bottoms-up, on waxed paper.

WHITE CHOCOLATE & GINGER FLORENTINES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with baking parchment. Melt the butter, sugar and golden syrup together in a small saucepan over a low heat, stirring for 8-10 mins until smooth and combined. Turn off the heat and whisk in the flour, then the ginger, almonds, pistachios, orange zest and a pinch of salt.
• Scoop 10-12 tablespoons of the mixture onto the prepared baking sheets, leaving room between each for spreading. Bake for 10 mins until golden, then leave to cool on the sheets for 2 mins until firm enough to lift onto a wire rack. Leave to cool completely. Repeat with the remaining florentine mixture.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, or in the microwave in 30-second bursts. Carefully flip the florentines over on the wire rack. Spoon the chocolate onto the bases and gently spread it to the edges. When the chocolate has cooled a little, use a fork to draw wavy lines in it, if you like. Leave to set completely (for about 1 hr in a cool room). Will keep in an airtight container for up to two weeks.