Ginger-almond florentines

 
                         Ginger-Almond Florentines
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Heavy cream
      1/2   c            Granulated sugar
      1/4   c            Firmly packed dark brown sug
    2       tb           Unsalted butter
      2/3   c            Sliced almonds -- lightly toas
      1/4   c            All-purpose flour
      1/4   c            Finely chopped crystallized
    2       ts           Grated orange zest
    1 1/2   ts           Grated lemon zest
      1/2                Chocolate coating -- (recipe f
                         -----chocolate coating-----
    8       oz           Semisweet or bittersweet cho
    2       ts           Vegetable shortening
 
   Recipe by: Williams-Sonoma 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 3-inch 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 smooth-side 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 3/4 cup.
   
      Typed for you by Marjorie Scofield    4/3/96
  
 
 
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