Chocolate-Dipped Orange And Ginger Florentines
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INSTRUCTIONS
MMMMM--------------------------COOKIES------------------------------- 1/2 c Plus 2 tablespoons whipping -cream 1/2 c Sugar 1/4 c Firmly packed golden brown -sugar 2 tb Unsalted butter; (1/4 stick) 2/3 c Lightly toasted sliced -almonds 1/4 c All purpose flour 2 tb Finely chopped crystallized -ginger 6 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate,chopped For peel: Remove peel from oranges (orange part only) in strips using vegetable table peeler. Finely chop enough peel to measure 2 teaspoons and set aside for cookie batter. Blanch remaining peel in small saucepan of boiling water 2 minutes. Drain. Return blanched orange peel strips to saucepan. Add 1/2 cup sugar and water and bring to boil, stirring frequently. Boil 5 minutes. Drain; reserve syrup for another use. Sprinkle 2 tablespoons sugar on plate. Arrange orange peel strips atop sugar. Sprinkle with remaining 2 tablespoons sugar. Let stand 15 minutes. Remove peel from sugar. Finely chop enough peel to measure 2 tablespoons; reserve remainder for another use. For cookies: Preheat oven to 350F. Line 2 heavy large cookie sheets with foil. Lightly butter foil. Combine first 4 ingredients in heavy small saucepan. Cook over medium heat just until sugar dissolves, stirring constantly. Add 2 teaspoons minced unsugared peel, 2 tablespoons chopped sugared orange peel, almonds, flour and ginger. Bring mixture to boil, stirring frequently. Drop 1 level tablespoon mixture (mixture will be runny) onto prepared cookie sheet. Repeat 5 more times, spacing cookies about 3 inches apart. Repeat procedure with second cookie sheet. Bake cookie until edges are pale golden, brown, about 8 minutes (cookies will spread). Remove cookie sheets from oven. Using 3-inch round cookie cutter, push cookie sides in to reshape cookies into 3-inch rounds. Slide foil off sheets. Cool cookies on foil. Turn foil over. Carefully peel off cookies. Line same cookie sheets with new foil. Repeat with remaining batter. Line 2 cookie sheets with foil. Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water. Dip 1 cookie halfway into chocolate; shake off excess chocolate. Place cookie on prepared sheet. Repeat with remaining cookies. Refrigerate until chocolate sets, about 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in airtight container between sheets of waxed paper. Let cookies stand 20 minutes at room temperature before serving.) Makes 24. Bon Appetit December 1990
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (452g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 185 | ||
| Calories from Fat: 4 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1.8mg | 0 % | |
| Potassium 711.9mg | 19 % | |
| Total Carbohydrate 46.2g | 14 % | |
| Dietary Fiber 9.4g | 38 % | |
| Sugars, other 36.7g | ||
| Protein 3.7g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 185
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