|
Baking Corner
| Regional
Foods | Cooking
Articles
|
Hints & Tips
| Culinary
Dictionary
|
Newspaper
Columns
Recipe
and photo from the Wisconsin Milk Marketing Board.
The lacy
texture of this traditional Florentine results from its
thin, buttery batter giving the cookie a festive holiday
look and feel. A surprising hint of chili powder nicely
balances the Florentine’s crisp texture and slight
sweetness.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Latin Lace
Florentines Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate,
Oatmeal,
Almonds, Drop Cookies
Yields:
4 dozen cookies
Prep time: 15 min
Cook time: 9 min
Ingredients:
3/4 cup quick-cooking oats
3/4 cup all-purpose
flour
3/4 cup granulated
sugar
1 teaspoon ground cinnamon
3/4 teaspoon chili powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sliced almonds
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1/4 cup
half-and-half creamor whole milk
1/4 cup light corn syrup
1 teaspoon pure vanilla extract
4 ounces fine-quality bittersweet
chocolate, chopped (look for bittersweet chocolate with a minimum of 60% cocoa solids)
Preparation:
Preheat the oven to 350ºF. Place oven rack in the middle of the oven.
Line baking sheet with a silicone baking mat or
heavy-duty aluminum foil buttered generously.
In a
large bowl, whisk together the oats, flour, sugar,
cinnamon, chili powder, baking soda and salt. Stir in
almonds.
Add
butter, half-and-half (or milk), corn syrup and vanilla extract.
Stir to combine. /p>
Scoop
heaping teaspoons of batter onto the prepared sheet at
least 3 inches apart, six cookies per sheet. Bake one
sheet at a time until the cookies are flat and browned
around the edges, approximately 7 to 9 minutes. Remove
from oven and let cookies cool on the sheet
several minutes, until firm enough to transfer to a
cooling rack.
When
all cookies are baked, melt the chocolate in a metal
bowl set over a pan of simmering water. Using a very
small tipped pastry bag or the tines of a fork, drizzle
the chocolate in a zigzag pattern over the tops of the
cookies.
Makes 4 dozen cookies.
| 
