Recipe - Ginger-Almond Florentines

One half cup Heavy cream
One half cup Granulated sugar
One fourth cup Firmly packed dark brown
sugar
2 tablespoon Unsalted butter
2/3 cup Sliced almonds, lightly
toasted
One fourth cup Allpurpose flour
One fourth cup Finely chopped crystallized
2 teaspoon Grated orange zest
1 One half teaspoon Grated lemon zest
One half Chocolate coating
chocolate coating
8 ounce Semisweet or bittersweet
chocolate
2 teaspoon Vegetable shortening

Recipe by: WilliamsSonoma Kitchen Library Cookies & Preparation Time: on
T Preheat oven to 350~. Line 2 large, heavy baking sheets with aluminum
foil. 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 second 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 toward center to neaten them, shaping
into 3inch rounds. Slide foil off sheets. Line the same sheets with new
foil, butter foil and repeat with remaining batter. Cool cookies completely
on the foil. Carefully peel cookies off foil and arrange them smoothside
up on the baking sheets. Spoon 1 teaspoon of the hot chocolate coating in
center of each and, using a small icing spatula or knife, spread to edges.
Refrigerate until chocolate is set, about 30 minutes. Store layered between
waxed paper in airtight container in refrigerator for up to 2 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
shortening in heatproof bowl placed over (not touching) simmering water.
Dip one flat side of biscotti into warm chocolate or spread like icing.
Refrigerate until chocolate sets. Makes about Three fourths cup.

Typed for you by Marjorie Scofield 4/3/96

Posted to MCRecipe Digest V1 #619 by Terilynn Sanford terily@tenet.edu
on May 23, 1997