Chocolate-Edged Almond Florentines
Chocolate-Edged Almond Florentines recipe, a delightful concoction that elevate your culinary repertoire. Yielding five dozen exquisite cookies, this recipe is a perfect blend of sophistication and simplicity, requiring just 25 minutes of active kitchen time and an hour from start to finish. With a base of sliced, blanched almonds enhanced by the subtle nuances of white rice flour, cornstarch, xanthan gum, and a hint of salt, these cookies are brought to life through a symphony of granulated sugar, heavy cream, light corn syrup, and unsalted butter, all crowned with a touch of pure vanilla extract. The final flourish is achieved with a dip in molten bittersweet chocolate, creating the nutty crunch of almonds with the rich, velvety smoothness of chocolate. Whether you're a seasoned baker or embarking on your first baking adventure, these Chocolate-Edged Almond Florentines are sure to enchant and delight.
- 6 ounces Sliced, Blanched Almonds
- 2 tablespoons White Rice Flour
- 1 tablespoon Cornstarch
- ⅛ teaspoons Xanthan Gum
- ¼ teaspoons Salt
- ¾ cups Granulated Sugar
- 2 tablespoons Heavy Cream
- 2 tablespoons Light Corn Syrup
- 5 tablespoons Unsalted Butter
- ½ teaspoons Pure Vanilla Extract
- 6 ounces Bittersweet Chocolate
- The Gathering of the Base
Start with food processor, unite almonds, rice flour, cornstarch, xanthan gum, and a pinch of salt. Pulse them with a gentle rhythm, achieving a finely chopped. Tenderly transfer this blend into a mixing bowl, setting the stage for our next chapter.
- Creating the Sweet Symphony
In a small, yet powerful saucepan, blend together sugar, cream, corn syrup, and butter. Over medium flames, stir this mixture into a cohesive liquid, allowing it to reach a jubilant boil while stirring with determination for 2 minutes. Remove from the heat and infuse with vanilla, stirring with purpose.
- Uniting the Elements
Pour this warm, sweet concoction over the almond mixture, stirring with care to ensure an even and harmonious blend. Allow this mixture to rest and cool for 30 minutes, or until it whispers to you that it's ready to be shaped.
- Preparing the Stage
Preheat oven to 350°F. Place two baking sheets in their finest parchment or silicon mat attire, to be ready.
- Shaping the Delights
With a hand, spoon rounded teaspoons of the dough onto the baking sheets, leaving space for each to spread. Bake them in the preheated oven for 10 to 12 minutes, until they're adorned in a golden gown. Let them to rest on their sheets for a moment before transferring them to a wire rack to cool completely.
- The Chocolate Finale
Melt chocolate in a microwave-safe bowl, coaxing it into smooth perfection with medium heat and patient stirring at 30-second intervals. Grasp each cookie and dip its edges into the chocolate, setting them back on the racks to let the chocolate to embrace them with a set, glossy coat. Reheat the chocolate as needed.
- Variations
For different nutty narrative, consider inviting chopped hazelnuts to replace the almonds.
