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florantine's

post #1 of 9
Thread Starter 

i have just been asked to make these for work, but have not made them for about ten years. Can someone give me a simple recipe for florantines? much thanks.....

post #2 of 9

Are you referring to Austrian/Italian cookies that are twice cooked?

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #3 of 9
Thread Starter 

believe the italian ones, the one with chocolate on one side

post #4 of 9
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #5 of 9
Thread Starter 

thank you very much, this is a great help.

post #6 of 9
Thread Starter 

sorry but what is the difference between the two tpyes of florantines?

post #7 of 9

here's a recipe from "The Professional Chef", 7th Edition, CIA, page 953:

 

                    
* Exported from MasterCook *

                               Florentines

Recipe By     :
Serving Size  : 37    Preparation Time :0:00
Categories    : Cookies                         Cookies and Bars
                Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  200            grams  butter
  115            grams  sugar
  140            grams  honey
  140            grams  milk
  115            grams  slivered almonds
  115            grams  sliced almonds
  225            grams  candied fruit -- diced fine
  19             whole  glaced cherries -- halved
                        melted chocolate -- tempered, as needed

Combine the butter, sugar, honey, and milk in a saucepan and cook to 245°F/119°C.

Add the almonds and candied fruit and fully combine.

Using a small round scoop, about 3 inches/7.5 cm in diameter, portion into bun pans. Place a glazed cherry half in the center of each.

Bake in 360°F/180°C oven until light golden brown, 12-15 minutes.

Let cool completely.

Spread some of the tempered chocolate on the bottom of each cookie and mark with a cake comb in a wave pattern.

Cookies may be stored in an airtight container for up to two weeks.

Source:
  ""The Professional Chef", 7th Edition, Culinary Institute of America, page 953"
Yield:
  "37 1 ounce cookies"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 116 Calories; 8g Fat (57.7% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 52mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : If baked on a flat sheet pan, push the mixture back in shape with a 3 inch/7.5 cm ring half way through baking.

Nutcrackers: use 225 grams toasted hazelnuts instead of almonds

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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post #8 of 9
Thread Starter 

once again thank you so much this help alot for my xmas menu.

post #9 of 9

You are quite welcome, glad to be of help.
 

Quote:
Originally Posted by chef the sun View Post

once again thank you so much this help alot for my xmas menu.



 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
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