Cranberry-orange florentines
Source of Recipe
Aunt Saunny
2 cups slivered almonds (1/2 pound)
1 stick (4 ounces) unsalted butter
1 cup sugar
1/2 cup dried cranberries
1/2 cup golden raisins
1 tablespoon finely grated orange zest
1/2 cup Lyle's Golden syrup or light corn syrup
3/4 cup all-purpose flour
4 ounces white chocolate
1. Preheat oven to 350. Line several large cookie sheets with
parchment paper. Spread the almonds on a rimmed baking sheet and
toast for about 7 minutes. Let cool. In a food processor, finely
grind 1/2 cup of the almonds.
2. Melt the butter in a medium saucepan. Remove from the heat and
stir in the sugar until thoroughly blended, then stir in the
cranberries, raisins and orange zest. Add the syrup and stir to
combine. Beat in the flour and ground and slivered almonds.
3. Roll tablespoons of the mixture into balls. Arrange the balls on
the prepared cookie sheet, spacing them about 4 inches apart. Bake
the florentines for about 15 minutes, or until lacy and deep golden.
Let the florentines cool on the sheets for 10 minutes to firm up.
Using a metal spatula, transfer them to a wire racks to cool
completely. Repeat with the remaining florentine mixture.
4. In the top of a double boiler set over simmering water, melt the
white chocolate, stirring, until smooth. Remove the pan from the heat
and let the chocolate cool slightly, stirring from time to time.
Using a fork, drizzle with cookies with the melted white chocolate.
Let stand until completely set before serving or storing them.
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