Ginger-Almond Florentines

* Exported from MasterCook Mac *

Ginger-Almond Florentines

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Heavy cream
1/2 Cup Granulated sugar
1/4 Cup Firmly packed dark brown sugar
2 Tablespoon Unsalted butter
2/3 Cup Sliced almonds -- lightly toasted
1/4 Cup All-purpose flour
1/4 Cup Finely chopped crystallized
2 Teaspoon Grated orange zest
1 1/2 Teaspoon Grated lemon zest
1/2 Chocolate coating
-----chocolate coating-----
8 Ounce Semisweet or bittersweet chocolate
2 Teaspoon Vegetable shortening

Recipe by: Williams-Sonoma Kitchen Library - Cookies & Preparation Time: on
T Preheat oven to 350~. Line 2 large, heavy baking sheets with aluminum
foil. Lightly butter foil. Combine cream, granulated sugar, brown sugar
and butter in a heavy saucepan. Cook over medium heat, stirring
constantly, just until sugars dissolve and butter melts. Add almonds,
flour, ginger, and orange and lemon zests. Bring mixture to a boil,
stirring constantly. Remove from heat. Drop 1 tablespoon batter (batter
will be runny) onto a prepared baking sheet. Repeat five times, spacing
cookies 3 inches apart. Repeat with second baking sheet. Bake until
deep brown, about 10 minutes. Remove from oven. Using a round cookie
cutter or a glass 3 inches in diameter, push hot cookie edges in toward
center to neaten them, shaping into 3-inch rounds. Slide foil off sheets.
Line the same sheets with new foil, butter foil and repeat with remaining
batter. Cool cookies completely on the foil. Carefully peel cookies off
foil and arrange them smooth-side up on the baking sheets. Spoon 1 teaspoon
of the hot chocolate coating in center of each and, using a small icing
spatula or knife, spread to edges. Refrigerate until chocolate is set,
about 30 minutes. Store layered between waxed paper in airtight container
in refrigerator for up to 2 weeks. Makes about 2 dozen.

CHOCOLATE COATING: Combine chocolate and shortening in top of double
boiler. Melt over (not touching) water just until smooth, stirring
occasionally. Remove from heat. Alternatively, melt chocolate and
shortening in heatproof bowl placed over (not touching) simmering water.
Dip one flat side of biscotti into warm chocolate or spread like icing.
Refrigerate until chocolate sets. Makes about 3/4 cup.

Typed for you by Marjorie Scofield 4/3/96



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