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#28 Florentines 1968

Chocolate and crunch. The frosting is glossy, then dries to
a satin finish.
Remember those candied orange peels I made for the Cornetti? They come in handy for the Florentines. This recipe starts with cream, sugar and butter heated on the stovetop in a saucepan. The flavorings come next--almonds and the orange peel. A small amount of flour makes a stiff but moist batter from which to drop teaspoonfuls.

The dropped globs get flattened by an offset spatula dipped in water. That way they bake flat into crisps that can be frosted with melted chocolate.

Dough hot from the pan.
Technique Note: Be sure to dip the offset spatula into cold water each time you spread the dough, which is very sticky.

These are fairly easy to make, even with the frosting step. The frosting is glossy when melted and first spread on the cookies, and turns dull like flat paint when refrigerated to set the chocolate. The notes recommend semi-sweet chocolate, and I concur. I tried unsweetened and bittersweet, and each took the flavor too far toward bakers chocolate. Although I normally like dark chocolate, semi-sweet works well with these cookies.
A wet spatula flattens the sticky mounds of dough.

Crisp and fresh from the oven.
Spreading the chocolate.



The recipe is here.
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