Monday, June 11, 2012

Peanut Butter Florentines

Have you ever had florentine cookies? They are lacy and crisp. They are good. They are fickle when it comes to humidity. Why? The once crisp cookies becomes soft. It does affect the taste. They are still good soft or crisp. If your cookie becomes soft, they can be added to your yogurt parfait.
Or you can make an ice cream sandwich.
Or top a cupcake.
This weeks pick for The Project Pastry Queen was picked by Missy of Creative Missy. Please check out what the other members made this week. The original recipe called Ruby-Flecked Florentines since they are flecked with cranberries and raisins. I was in the mood for a plain, lacy cookie. They did come out good. Humidity made some of them droop but it was alright.

Peanut Butter Florentines
2 cups sliced blanched almonds
1/2 cup unsalted butter
1 cup sugar
1/2 cup agave syrup
3/4 cup all purpose flour
1/4 cup peanut butter

  1. Preheat oven to 350 degrees F. 
  2. Line a baking sheet with parchment paper.
  3. Process only 1/2 cup of almonds in a blender or food processor until fine.
  4. In a medium saucepan, melt the butter over low heat.
  5. One at a time, add the sugar, agave syrup, flour, and peanut butter. Stir after each addition.
  6. Stir in the grounded almonds with the sliced almonds.
  7. Roll 1 Tbsp of the dough into balls. The dough will be sticky.
  8. Space the balls of dough about 3 inches apart on the baking sheets.
  9. Bake the cookies for about 10 minutes or until golden brown.
  10. Allow the cookies to cool on the baking sheet for 10 minutes before gently transferring them to a wire rack.
Recipe adapted from The Pastry Queen cookbook.
Where is my ice cream cookie? What my brother ate it?
Did you already know...
-Florentine cookies did not originate in Florence Italy.
-Dried fruit and zest are traditional additions to this cookie.
-The well wrapped cookies can be frozen up to a month.

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