Orange Cake
These are tasty beautiful little golden brown disks that start out as candy with cream, butter, sugar and almonds.
Florentine Lace Cookies
2014-11-21 02:37:11
Yields 24
Nutrition Facts
Serving Size
35g
Yields
24
Amount Per Serving
Calories 165
Calories from Fat 105
% Daily Value *
Total Fat 12g
19%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 16mg
5%
Sodium 31mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
7%
Sugars 9g
Protein 3g
Vitamin A
3%
Vitamin C
0%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups slivered almonds
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1/2 cup sugar
- 1/4 cup orange marmalade
- 3 tablespoons flour
- 1 teaspoon vanilla
- 1/4 teaspoon grated orange zest
- 1/4 teaspoon salt
- 4 oz. bittersweet chocolate, chopped fine
Instructions
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350*. Line 2 baking sheets with parchment paper. Process almonds in food processor, until they resemble coarse sand; about 30 seconds.
- Bring cream, butter, and sugar to boil in medium saucepan over medium-high heat. Cook, stirring frequently, until mixture begins to thicken, 5 to 6 minutes. Continue to cook, stirring constantly, until mixture begins to brown at edges and is thick enough to leave trail that doesn't immediately fill in when spatula is scraped along pan bottom, 1 to 2 minutes longer ( it's okay if some dark speckles appear in mixture). Remove pan from heat and stir in almonds, marmalade, flour, vanilla, orange zest, and salt until combined.
- Drop 6 level tablespoons dough at least 3 1/2-inches apart on each prepared sheet. When cool enough to handle, use damp fingers to press each portion into 2 1/2-inch circle.
- Bake until deep brown from edge to edge, 15 to 17 minutes, switching and rotating sheets halfway through baking. Transfer cookies, still on parchment, to wire racks and let cool. Let baking sheets cool for 10 minutes, line with fresh parchment, and repeat portioning and baking remaining dough.
- Microwave 3 ounces chocolate in bowl at 50 percent power, stirring frequently, until about two-thirds melted, 1 to 2 minutes. Remove bowl from microwave, add remaining 1 ounce chocolate, and stir until melted, returning to microwave for no more than 5 seconds at a time to complete melting if necessary. Transfer chocolate to small zipper-lock bag and snip off corner, making hole no larger than 1/16 inch.
- Transfer cooled cookies directly to wire racks. Pipe chocolate in zigzag design over each cookie; distributing chocolate evenly among all cookies. Refrigerate until chocolate is set, about 30 minutes, before serving.
Notes
- It's important to cook the cream mixture in the saucepan until it is thick and starting to brown at the edges; undercooking will result in a dough that is too runny to portion. Do not be concerned if some butter separates from the dough while you're portioning the cookies.
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