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ISO: ISO International (non-American) Cookie Recipes
- Thread starter traca
- Start date
In Search Of:
Starburst, have you made these before? Once you spread the dulce de leche,
do they last...or do you need to eat them same day?
I just happen to have some dulce de leche a friend brought back from Argentina. smileys/smile.gif
By the way...if you ever want to make your own..David Lebovitz has a great recipe in his book "The Perfect Scoop." You spread sweeten condensed milk in a pan and bake it. Sounds crazy...bit it works like a dream.
do they last...or do you need to eat them same day?
I just happen to have some dulce de leche a friend brought back from Argentina. smileys/smile.gif
By the way...if you ever want to make your own..David Lebovitz has a great recipe in his book "The Perfect Scoop." You spread sweeten condensed milk in a pan and bake it. Sounds crazy...bit it works like a dream.
richard-in-cincy
Well-known member
You never forget your first, or the Bayreuth Florentines Recipe
Marge, you are so right, oats in Florentines? I don't think so. Kellog's putting candied fruit in their rice crispy treats and calling them Florentines, pullll-lease!!!
I ate my first Florentine in 1983 in the town of Bayreuth, Germany. I had never seen such a wonder. I had just descended from the green hill and entered the Konditorei looking for sweet indulgences. I peered into the glass cases while inhaling that wonderful scent of the pastry shop: sugar, chocolate, and butter.
And then I saw them. They looked like a treasure of jewels in the pastry case, the red cherries glistening seductively. I had to have one.
I took my first bite, closed my eyes, and could not believe something so wonderful existed that I hadn't ever heard about. Thoughts of Wagner momentarily vanished.
They've been my favorite cookie ever since.
Here is the recipe that I use that comes closest to those "Bayreuther Florentiner":
2 ounces unsalted butter (NO SUBSTITUTES! Use French Normandy Butter if you want to do it up right.)
2 ounces sugar
2 ounces candied cherries, chopped
2 ounces mixed candied peel, roughly chopped if pieces are too big
1/2 tsp. lemon zest
1/2 tsp. orange zest
1 ounce hazelnuts, chopped
2 ounces slivered almonds, chopped
1 tsp lemon juice
1 tsp. vanilla extract
4 ounces bittersweet chocolate
350F. oven preheated. Line baking sheets with parchment.
Melt the butter in a saucepan, add sugar and bring to boil, stirring constantly.
Remove from heat and stir in the fruit, zest, nuts, lemon juice and vanilla. Cool slightly.
Spoon batter onto baking sheets leaving space for the Florentines to spread. Make them big or small to your desires. Use the back of the spoon to help them spread in neat circles. Push them back on any edges that decide to spread in irregular shapes. (An egg ring is a good way to get perfect circles.)
Bake for 5-7 minutes (longer if you've made large ones), or until golden brown. When you take them out of the oven, use a butter knive to neaten any of the circles that spread. Cool completely on the paper (slide the paper with the cookies from the baking sheets to racks).
When cool, melt the chocolate and spread on the back side of the Florentines. Make wavy lines through the chocolate with a fork. Set on clean wax or parchment to let the chocolate set.
Sublime.
Marge, you are so right, oats in Florentines? I don't think so. Kellog's putting candied fruit in their rice crispy treats and calling them Florentines, pullll-lease!!!
I ate my first Florentine in 1983 in the town of Bayreuth, Germany. I had never seen such a wonder. I had just descended from the green hill and entered the Konditorei looking for sweet indulgences. I peered into the glass cases while inhaling that wonderful scent of the pastry shop: sugar, chocolate, and butter.
And then I saw them. They looked like a treasure of jewels in the pastry case, the red cherries glistening seductively. I had to have one.
I took my first bite, closed my eyes, and could not believe something so wonderful existed that I hadn't ever heard about. Thoughts of Wagner momentarily vanished.
They've been my favorite cookie ever since.
Here is the recipe that I use that comes closest to those "Bayreuther Florentiner":
2 ounces unsalted butter (NO SUBSTITUTES! Use French Normandy Butter if you want to do it up right.)
2 ounces sugar
2 ounces candied cherries, chopped
2 ounces mixed candied peel, roughly chopped if pieces are too big
1/2 tsp. lemon zest
1/2 tsp. orange zest
1 ounce hazelnuts, chopped
2 ounces slivered almonds, chopped
1 tsp lemon juice
1 tsp. vanilla extract
4 ounces bittersweet chocolate
350F. oven preheated. Line baking sheets with parchment.
Melt the butter in a saucepan, add sugar and bring to boil, stirring constantly.
Remove from heat and stir in the fruit, zest, nuts, lemon juice and vanilla. Cool slightly.
Spoon batter onto baking sheets leaving space for the Florentines to spread. Make them big or small to your desires. Use the back of the spoon to help them spread in neat circles. Push them back on any edges that decide to spread in irregular shapes. (An egg ring is a good way to get perfect circles.)
Bake for 5-7 minutes (longer if you've made large ones), or until golden brown. When you take them out of the oven, use a butter knive to neaten any of the circles that spread. Cool completely on the paper (slide the paper with the cookies from the baking sheets to racks).
When cool, melt the chocolate and spread on the back side of the Florentines. Make wavy lines through the chocolate with a fork. Set on clean wax or parchment to let the chocolate set.
Sublime.
richard-in-cincy
Well-known member
But I want to be a country!!! LOL
amanda_pennsylvania
Well-known member
Lard is the traditional ingredient, but I've never used it.
My father says the taste is quite different. Perhaps I'll try that this year.
My father says the taste is quite different. Perhaps I'll try that this year.
Oh sigh......you and I could just trip around Europe snooping into every pastry shop and catching
whiffs through the front door of every restaurant, and die happily. It should include a stop at le Cafe de la Paix, if we can dodge the bombs.
I'll try your recipe this year, although the ambience will not stand up to your story.
Thanks for posting it.
whiffs through the front door of every restaurant, and die happily. It should include a stop at le Cafe de la Paix, if we can dodge the bombs.
I'll try your recipe this year, although the ambience will not stand up to your story.
Thanks for posting it.
shaun-in-to
Well-known member
It was because of sätoftakakor that I first stumbled on the old Gail's ...
I bought a small bag of homemade ones at a Swedish Christmas fair nearly 10 years ago, and I loved them right away. I scoured the earth for a recipe and found nothing. In my search I discovered the old epicurious list (I was new to the internet), and asked there. A woman in Iceland answered that she knew she had a recipe somewhere but wasn't sure where. A couple of months later -- just in time for Christmas -- I got an email from her. She'd found the recipe, in a Swedish magazine from about 15 years before, in the bottom of the last box of old magazines she was going through. And she had no idea why she remembered she had the recipe. I've never seen a recipe since, so I've always quite quite lucky to have one. Wonders of the internet, etc.
Anyway, to answer your question (finally), I wouldn't say they're super-crispy ... more like really thin flaky pie crust, coated in sugar, some of which caramelizes for a bit of crunch.
I bought a small bag of homemade ones at a Swedish Christmas fair nearly 10 years ago, and I loved them right away. I scoured the earth for a recipe and found nothing. In my search I discovered the old epicurious list (I was new to the internet), and asked there. A woman in Iceland answered that she knew she had a recipe somewhere but wasn't sure where. A couple of months later -- just in time for Christmas -- I got an email from her. She'd found the recipe, in a Swedish magazine from about 15 years before, in the bottom of the last box of old magazines she was going through. And she had no idea why she remembered she had the recipe. I've never seen a recipe since, so I've always quite quite lucky to have one. Wonders of the internet, etc.
Anyway, to answer your question (finally), I wouldn't say they're super-crispy ... more like really thin flaky pie crust, coated in sugar, some of which caramelizes for a bit of crunch.
shaun-in-to
Well-known member
My first was in Kardish's kosher deli, in Ottawa, mid-'70s. I must have been about 14
and my dad and I would go there for lunch after I had a doctor's appointment. Smoked meat on rye, coleslaw, sometimes chopped liver sandwiches -- pparently theirs was all the best, but I couldn't wait till it was all finished and I could have my florentine. Oh my goodness. I think it was the only sweet they offered. Or maybe it was the only one I could think about. Over the years I saw recipes but I was afraid to make them -- I was afraid they wouldn't turn out and the lure would be gone. And I've avoided them in stores for the same reason: they couldn't possibly be as good, they'll surely spoil the memory.
But I'll try Marg's recipe. Enough time's gone by.
and my dad and I would go there for lunch after I had a doctor's appointment. Smoked meat on rye, coleslaw, sometimes chopped liver sandwiches -- pparently theirs was all the best, but I couldn't wait till it was all finished and I could have my florentine. Oh my goodness. I think it was the only sweet they offered. Or maybe it was the only one I could think about. Over the years I saw recipes but I was afraid to make them -- I was afraid they wouldn't turn out and the lure would be gone. And I've avoided them in stores for the same reason: they couldn't possibly be as good, they'll surely spoil the memory.
But I'll try Marg's recipe. Enough time's gone by.
shaun-in-to
Well-known member
Thanks, Marg. I'll definitely be making these this year.
amanda_pennsylvania
Well-known member
Kardish's?! I remember Kardish's!
My mother was born and raised in Ottawa and we always went there when we visited my grandfather. They had fabulous sandwiches. Is it still around?
My mother was born and raised in Ottawa and we always went there when we visited my grandfather. They had fabulous sandwiches. Is it still around?