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Title: Ginger-Almond Florentines
Categories: Cookie Frosting
Yield: 24 Servings
| 1/2 | c | Heavy cream |
| 1/2 | c | Granulated sugar |
| 1/4 | c | Dark brown sugar, firmly packed |
| 2 | tb | Unsalted butter |
| 2/3 | c | Sliced almonds; lightly toasted |
| 1/4 | c | All-purpose flour |
| 1/4 | c | Crystallized ginger Finely chopped |
| 2 | ts | Grated orange zest |
| 1 1/2 | ts | Grated lemon zest |
| 1/2 | Chocolate coating recipe | |
| (recipe follows ----chocolate coating----- | ||
| 8 | oz | Semisweet chocolate or |
| Bittersweet chocolate chopped | ||
| 2 | ts | Vegetable shortening |
Recipe by: Williams-Sonoma Kitchen Library - Cookies & Biscotti Preheat oven to 350~. Line 2 large, heavy baking sheets with aluminum f 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 seco 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 to center to neaten them, shaping into 3-inch rounds. Slide foil off sheets. the same sheets with new foil, butter foil and repeat with remaining batte 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 chocolate coating in center of each and, using a small icing spatula or kn spread to edges. Refrigerate until chocolate is set, about 30 minutes. Sto layered between waxed paper in airtight container in refrigerator for up t 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 shorteni in heatproof bowl placed over (not touching) simmering water. Dip one flat side of biscotti into warm chocolate or spread like icing. Refrigerate unt chocolate sets. Makes about 3/4 cup.
Typed for you by Marjorie Scofield 4/3/96 From: Marjorie Scofield Date: 09 Apr 96 By Sonia[SMTP:netchess@interlog.com] on Aug 10, 1997
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