bonappetit4.2
Ginger-Almond Florentines
Crispy cookie lovers, unite! These lacy, chocolate-dipped florentines are thin, snappy, and surprisingly easy to pull off.
👥 16 Servings👤 Nadiya Hussain📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●spatula
- ●oven
- ●baking sheet
- ●bowl
- ●microwave
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 350°. Heat butter, brown sugar, and corn syrup in a small saucepan over medium, stirring often with a heatproof spatula, until butter is melted and brown sugar is dissolved, about ⏱️ 2 minutes. Remove from heat and stir in ginger, almonds, flour, orange zest, and salt.
2
Using a #60 or #70 cookie scoop (about 1 Tbsp.), portion out batter on 2 parchment-lined baking sheets, spacing at least 3" apart (8 cookies per sheet). With dampened fingers, press each cookie into a 2" disk.
3
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 10–⏱️ 12 minutes. Using the rim of an inverted glass, nudge edges of cookies into neat circles and separate any if needed. Transfer cookies, still on parchment, to wire racks and let cool.
4
Melt bittersweet chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, until glossy and smooth. (Alternatively, melt in a microwave-safe bowl in the microwave in 20-second increments, stirring after each, about ⏱️ 1 minute total.) Repeat process with white chocolate.
5
Drizzle about one third of white chocolate over bittersweet chocolate and mix together with a skewer or chopstick to create large swirls (don’t overmix or swirls will disappear). Working one at a time, dip one third of each cookie into swirled chocolate, then transfer to a parchment-lined baking sheet. As you work, swirl in more white chocolate as needed to maintain a distinct pattern. Let cookies sit until chocolate is set, 30–⏱️ 45 minutes. Do Ahead: Cookies can be made 2 days ahead. Stack in an airtight container, separating layers with parchment paper, and chill.
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