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RECIPE
11 INGREDIENTS 12 STEPS 3hr 30min

Pumpkin Florentines

4.8
5 Ratings
I developed this recipe at the beginning of autumn, inspired by the changing weather, leaves and arrival of the big carving pumpkins. Makes 24 pieces.
Pumpkin Florentines Recipe | SideChef
I developed this recipe at the beginning of autumn, inspired by the changing weather, leaves and arrival of the big carving pumpkins. Makes 24 pieces.
I look at food as art. Cooking simply transforms basic ingredients into something eye catching. Food is edible art, its ability to touch several senses makes it much more than just art!
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I look at food as art. Cooking simply transforms basic ingredients into something eye catching. Food is edible art, its ability to touch several senses makes it much more than just art!
3hr 30min
Total Time
$1.28
Cost Per Serving

Ingredients

Servings
10
US / METRIC
1 1/3 cups
Butter , softened
1/3 cup
3 2/3 cups
Cake Flour
2 Tbsp
2 Tbsp
Light Corn Syrup
or Glucose Corn Syrup
3/4 cup
Heavy Cream
3/4 cup
Dried Cranberries
1 1/2 cups
Pumpkin Seeds
Save Time,
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Make grocery shopping easy! Add recipes to your cart, review your ingredients and checkout online with Walmart.
Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
773
FAT
36.9 g
PROTEIN
11.5 g
CARBS
101.0 g

Cooking Instructions

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Step 1
To make 1-2-3 cookie dough, first, cream together the Granulated Sugar (3/4 cup) and Butter (1 1/3 cups) lightly fluffy.
Step 2
Second, add the Vanilla Essence (1 tsp) and Eggs (1/3 cup) , and mix thoroughly. Finally add the Cake Flour (3 1/3 cups) and just mix until combined.
Step 3
Place the dough on a counter top dusted with flour and knead a few times.
Step 4
Place dough on a piece of plastic wrap and form into a flat square. Cover with another film of plastic and refrigerate for at least 1½ hours.
Step 5
Preheat your oven to 180 degrees C (350 degrees F). Remove dough from the plastic and place it on a counter liberally dusted with flour. Roll out to 5mm thick then carefully place on a cookie sheet. Dock the top of the dough with a fork.
Step 6
Place in the preheated oven and bake for 15 to 18 minutes until golden brown.
Step 7
While the cookie dough is baking, mix together the Pumpkin Seeds (1 1/2 cups) , Dried Cranberries (3/4 cup) , zest of the Orange (1) and Cake Flour (1/3 cup) in a small bowl and set aside.
Step 8
Place the Granulated Sugar (3/4 cup) , Honey (2 Tbsp) , Light Corn Syrup (2 Tbsp) and Heavy Cream (3/4 cup) in a small sauce pot set over high heat.
Step 9
While stirring constantly, bring the mixture to a boil and cook until the mixture reaches 116 degrees C (240 degrees F). This may take up to 20 minutes, but is necessary to achieve a caramel.
Step 10
Remove from the heat and immediately fold in the dry ingredients.
Step 11
Working quickly before the caramel cools, spread the topping over the cookie dough into an even layer. Place in the oven, then lower the oven temperature to 170 degrees C (340 degrees F) and bake for 15 minutes.
Step 12
Remove from the oven and cool for 10 to 15 minutes. Gently remove the Florentine from the cookie sheet onto a cutting board and cut into desired shapes of approximately 5 x 7cm.

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4.8
5 Ratings
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Nutrition Per Serving
Calories
773
% Daily Value*
Fat
36.9 g
47%
Saturated Fat
21.5 g
108%
Trans Fat
0.0 g
--
Cholesterol
122.2 mg
41%
Carbohydrates
101.0 g
37%
Fiber
5.9 g
21%
Sugars
47.0 g
--
Protein
11.5 g
23%
Sodium
25.1 mg
1%
Vitamin D
0.1 µg
0%
Calcium
50.9 mg
4%
Iron
3.2 mg
18%
Potassium
241.5 mg
5%
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