CHOCOLATE-DIPPED ORANGE AND GINGER FLORENTINES
Steps:
- For peel:
- Remove peel from oranges (orange part only) in strips using vegetable peeler. Finely chop enough peel to measure 2 teaspoons and set aside for cookie batter. Blanch remaining peel in small saucepan of boiling water 2 minutes. Drain. Return blanched orange peel strips to saucepan. Add 1/2 cup sugar and water and bring to boil, stirring frequently. Boil 5 minutes. Drain; reserve syrup for another use.
- Sprinkle 2 tablespoons sugar on plate. Arrange orange peel strips atop sugar. Sprinkle with remaining 2 tablespoons sugar. Let stand 15 minutes. Remove peel from sugar. Finely chop enough peel to measure 2 tablespoons; reserve remainder for another use.
- For cookies:
- Preheat oven to 350&;amp;deg;F. Line 2 heavy large cookie sheets with foil. Lightly butter foil. Combine first 4 ingredients in heavy small saucepan. Cook over medium heat just until sugar dissolves, stirring constantly. Add 2 teaspoons minced unsugared peel, 2 tablespoons chopped sugared orange peel, almonds, flour and ginger. Bring mixture to boil, stirring frequently.
- Drop 1 level tablespoon mixture (mixture will be runny) onto prepared cookie sheet. Repeat 5 more times, spacing cookies about 3 inches apart. Repeat procedure with second cookie sheet. Bake cookie until edges are pale golden, brown, about 8 minutes (cookies will spread). Remove cookie sheets from oven. Using 3-inch round cookie cutter, push cookie sides in to reshape cookies into 3-inch rounds. Slide foil off sheets. Cool cookies on foil. Turn foil over. Carefully peel off cookies. Line same cookie sheets with new foil. Repeat with remaining batter.
- Line 2 cookie sheets with foil. Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water. Dip 1 cookie halfway into chocolate; shake off excess chocolate. Place cookie on prepared sheet. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in airtight container between sheets of waxed paper. Let cookies stand 20 minutes at room temperature before serving.)
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Kimberly Roberson
[email protected]These florentines were a bit too time-consuming to make.
Simone Parent
[email protected]The orange flavor in these florentines was a bit overpowering.
Sir Flynn
[email protected]I found these florentines to be a bit dry.
Elianna Cole
[email protected]These florentines are a bit too sweet for my taste.
Sandra Akoto
[email protected]I'm not a big fan of orange, but I really enjoyed these florentines.
Md Shipon Mia
[email protected]These florentines are the perfect balance of sweet and tart.
Percyval Fanteso
[email protected]I love the chewy texture of these florentines.
Barnali Biswas
[email protected]These florentines are a bit time-consuming to make, but they're definitely worth the effort.
Kiran Khadka
[email protected]I'm so glad I found this recipe. These florentines are now my go-to cookie for parties and bake sales.
Eddyo Music
[email protected]These florentines are the perfect holiday cookie. They're festive, delicious, and easy to make.
Ossai Nwaka
[email protected]I love the way the chocolate and orange flavors complement each other in these florentines.
Amazonia Fire
[email protected]These florentines are so easy to make, and they're a great way to use up leftover egg whites.
Nita kulung Rai
[email protected]I'm not usually a fan of florentines, but these ones are amazing!
miyaa.putraa
[email protected]The orange and ginger flavors in these florentines are a perfect combination. They're sweet, but not too sweet, and the ginger gives them a nice little kick.
Md Jalilur rahman
[email protected]I made these florentines for a bake sale, and they sold out in minutes!
Ayide Maro
[email protected]These florentines were a hit at my holiday party! They're so easy to make, and they look so elegant.