Ingredients with Measurements:
- 1 cup (100g) whole blanched almonds
- 1/2 cup (50g) shelled pistachios
- 1/2 cup (50g) hazelnuts
- 1/2 cup (50g) dried cranberries
- 1/4 cup (25g) all-purpose flour
- 1/4 cup (25g) light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter
- 1/4 cup (60ml) honey
- 2 tablespoons (30ml) light corn syrup
- 2 tablespoons (30ml) water
- 1 teaspoon vanilla extract
- 4 ounces (115g) white chocolate, chopped
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Medium saucepan
- Heatproof spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the almonds, pistachios, hazelnuts, cranberries, flour, sugar, cinnamon, nutmeg, ginger, cardamom, and salt. Stir to combine.
3. In a medium saucepan, melt the butter over medium heat. Add the honey, corn syrup, and water. Bring to a boil, stirring constantly. Remove from heat and stir in the vanilla extract.
4. Pour the butter mixture over the dry ingredients and stir until combined.
5. Drop the mixture by the tablespoon onto the prepared baking sheet, leaving at least 2 inches (5 cm) between each cookie.
6. Bake for 12-15 minutes, or until golden brown.
7. Remove from the oven and let cool for 5 minutes.
8. Place the chopped white chocolate in a heatproof bowl and melt in the microwave in 30-second intervals, stirring in between each interval, until melted and smooth.
9. Drizzle the melted white chocolate over the cooled cookies.
10. Let the cookies cool completely before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Temperature: 350°F (175°C)
Serving Size: Makes about 20 cookies
Nutritional Information (per serving):
Calories: 170 kcal
Fat: 11g
Carbohydrates: 16g
Protein: 3g
Substitutions for Ingredients:
- Almonds: pecans, walnuts, macadamia nuts
- Pistachios: cashews, almonds, walnuts
- Hazelnuts: almonds, walnuts, macadamia nuts
- Cranberries: raisins, dried cherries, dried blueberries
- Light brown sugar: granulated sugar, coconut sugar
- Honey: maple syrup, agave nectar
- Light corn syrup: golden syrup, molasses
- White chocolate: dark chocolate, semi-sweet chocolate
Variations:
- Add 1/4 cup (25g) of chopped dried apricots or dried pineapple for a tropical twist.
- Substitute the white chocolate for dark chocolate or semi-sweet chocolate for a richer flavor.
- Add 1/4 teaspoon of ground cloves for a spicier flavor.
Tips and Tricks:
- Make sure to stir the butter mixture constantly while it is boiling to prevent it from burning.
- Make sure to leave enough space between each cookie on the baking sheet so they don’t spread too much while baking.
- Let the cookies cool completely before drizzling with the melted white chocolate.
Storage Instructions:
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Reheating Instructions:
The cookies can be reheated in a 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
Serve the cookies on a platter or in a basket lined with parchment paper.
Garnishes:
Sprinkle the cookies with chopped pistachios or dried cranberries for a festive touch.
Pairings:
Serve the cookies with a cup of hot cocoa or a glass of cold milk.
Suggested Side Dishes:
Serve the cookies with a scoop of ice cream or a slice of pound cake.
Troubleshooting Advice:
- If the cookies spread too much while baking, make sure to leave enough space between each cookie on the baking sheet.
- If the cookies are too soft, bake them for a few minutes longer.
Food Safety Advice:
Make sure to use unsalted butter and store the cookies in an airtight container at room temperature.
Food History:
Florentine biscuits originated in Florence, Italy, and are traditionally made with almonds and honey.
Flavor Profiles:
These biscuits have a sweet and nutty flavor with hints of cinnamon, nutmeg, ginger, and cardamom.
Serving Suggestions:
Serve the cookies as an after-dinner treat or as a snack with tea or coffee.
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