Florentines
By Joe
Source: Serious Eats — Carrie Vasios Mullins, Florentine Cookies.
A florentine cookies recipe for 24 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to upper-middle plus lower-middle positions plus heat to 175°C. Lay a silicone mat on each of two baking sheets. Mix almonds, flour, zest, and salt; keep to one side in a mid-sized bowl. Mix butter, corn syrup, heavy cream, and sugar over mid-sized high heat in a mid-sized saucepan. Bring to the boil, mixing now and then. Let boil hard for 1 minute, next take off heat, mix in vanilla, and pour over nut mixture once boiling. Mix well. Scoop into rounded tablespoons and drop on ready baking sheets at least 2 1.3 cm apart when dough is cool enough to handle. Bake till golden and flat, 10 to 12 minutes. Leave till completely cold next lightly remove from baking tray.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
6.3 g per serving
12.6 % of the 50 g daily maximum · 25.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 95 kcal |
| Protein | 1.7 g |
| Carbohydrate | 8.8 g |
| of which sugars | 6.7 g |
| of which free sugars | 6.3 g |
| Fat | 6.4 g |
| of which saturates | 2 g |
| Fibre | 0.9 g |
| Salt | 0.06 g |
Protein per 100 kcal
1.8 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
