Try this Chocolate-Dipped Orange And Ginger Florentines recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (452g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 4 (2%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 185
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