This recipe was provided by Spice House crew member, Chef Jennifer "JR" Statz. It was used for a demonstration class at the Old Town shop, taught by Chef Statz and Chef Kevin Bozis, in the summer of 2003.
This Florentina batter can be used to make more traditional Florentine cookies, or molded into shapes while still warm.
Preheat oven to 375 degrees.
Combine the butter, sugar, corn syrup, and cream in a saucepan. Bring to a boil. Add the almonds and oats, and cook over medium heat for 2-3 minutes. Remove the batter from the heat.
Try baking a small piece of batter as a test. If the batter spreads out too thin, cook the batter in the saucepan a little longer, Conversely, if the batter does not spread enough, add a little more cream and test again; you will need to warm the batter to mix in any extra cream. Although florentina batter does not have to be baked immediately, it's easier to work with if you spread it into the desired shape as soon as possible. If the batter has set up and is too firm to spread, reheat it. Reheating may cause the butter to separate, but mixing in a small amount of cream will fix it.
Spread the batter in a thin sheet on a silpat sheet, or wax paper, on top of a cookie sheet. Bake at 375 degrees for about 8 minutes, or until light brown.
After baking, immediately cut into desired shapes. To make a bowl shape, use a circular biscuit cutter and drape the warm cookies over the bottom of a muffin tin. They will set up as they cool.
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