THE FESTIVAL CARNET
Round Almond and Orange Florentines
Thin caramel pallets with flaked almonds and candied orange, chocolates only underneath. The top keeps an irregular and edible lace.
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Thin caramel pallets with flaked almonds and candied orange, chocolates only underneath. The top keeps an irregular and edible lace.
Prepare the ingredients before starting and leave enough room to cool the batches. The times indicated are benchmarks: the edge, underside and texture of the cookie count more than an exact minute. The recipe is proposed for the family kitchen.
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The preparation step by step
Prepare the footprints
Preheat the oven to 170 °C, conventional oven setting (no fan). Lay 7 cm tartlet mould cavities on a plate. Plan 20 mould cavities or two batches. The moulds limit the spread of the caramel.
Weigh the inclusions
Weigh 120 g of almonds and 60 g of candied orange. Cut too large pieces of peel into small dice. Keep the almonds tapered whole as much as possible: they will form the network of the pallet.
Gather the creamy caramel
Put 70 g of sugar, 40 g of honey, 60 g of cream and 30 g of butter in a saucepan. Heat over medium-low heat, stirring to dissolve the sugar and melt the butter.
Let bubble briefly
When the whole surface is bubbling gently, take 2 minutes while stirring. Remove from the heat without looking for a dark caramel in the pan: the coloring will continue in the oven. Do not touch this hot mixture with your fingers.
Add almonds and orange
Pour almonds and orange immediately into the pan off the heat. Mix with the spatula to coat them. The mixture remains flexible enough to be distributed, but it thickens as it cools.
Thin layered stave
Deposits about 18 to 19 g of mixture per imprint. Spread to the edge with the back of a small spoon, without forming a bump in the center. If you make two batches, keep the rest in the pan off the heat.
Bake until amber
Bake 10 to 13 minutes. The pallets should become uniformly amber, with bubbles in the center. Take out the plate before the almonds brown very dark. Count up to 26 minutes for two batches, plus 2 minutes in pan.
Cool before unmolding
Leave the pallets 30 minutes in the footprints: hot, they tear easily. Unmould them only when they are cold and firm, supporting their base.
Melt the chocolate
Chop the 120 g of dark chocolate and melt them gently in a bain-marie. Remove the bowl before the last fragments are melted and mix off the heat. No professional tempering is required for this home service.
Cover only the undersides
Turn the pallets and spreads a thin layer of chocolate on each underside with a small spoon. Place them chocolate up on baking paper. Keep the almond lace uncovered.
Let it freeze
Wait 45 minutes in the cool and dry, then check that the chocolate no longer marks the finger. Turn most pallets for service; leave one on reverse to show the sole.
Conservation. Store completely cold cookies in an airtight box, in a cool and dry room. Consume them within 5 days. Separate the filled biscuits from those that need to stay crunchy.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
One plate, one thickness
Group pieces of comparable size on the same plate. Keep the second baking tray cold: a paste placed on hot metal would melt before cooking.
The dough becomes sticky
Put it back in the fridge for 10 minutes instead of adding large amounts of flour. Repeat the display between two sheets of baking paper.
Questions Before You Start
Why are they thick?
The mixture should cover the entire bottom in a thin layer. A pile in the middle gives a massive puck instead of a lace.
Can we warm them up?
Nope. Still soft caramel may tear; wait for complete cooling in the imprints.
Do we need chocolate everywhere?
The recipe only provides one sole. Keeping the top uncovered allows you to see the almonds and the texture of the caramel.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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