I developed this recipe at the beginning of autumn, inspired by the changing weather, leaves and arrival of the big carving pumpkins.
Total Time
3hr 30min
4.8
5 Ratings
Author: Chef Todd Losacco
Servings:
10
Ingredients
•
1 2/3
cups
Granulated Sugar
•
1 1/3
cups
Butter
, softened
•
1
tsp
Vanilla Essence
•
1/3
cup
Eggland's Best Classic Eggs
•
3 2/3
cups
Cake Flour
•
2
Tbsp
Honey
•
2
Tbsp
Light Corn Syrup
or Glucose Corn Syrup
•
3/4
cup
Heavy Cream
•
3/4
cup
Dried Cranberries
•
1 1/3
cups
Pepitas
•
1
Orange
Cooking Instructions
1.
To make 1-2-3 cookie dough, first, cream together the Granulated Sugar (150 gram) and Butter (21 tablespoon) lightly fluffy.
2.
Second, add the Vanilla Essence (5 milliliter) and Egg (75 gram), and mix thoroughly. Finally add the Cake Flour (455 gram) and just mix until combined.
3.
Place the dough on a counter top dusted with flour and knead a few times.
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.
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.
6.
Place in the preheated oven and bake for 15 to 18 minutes until golden brown.
7.
While the cookie dough is baking, mix together the Pepitas (200 gram), Dried Cranberries (100 gram), zest of the Orange (1) and Cake Flour (50 gram) in a small bowl and set aside.
8.
Place the Granulated Sugar (170 gram), Honey (30 milliliter), Light Corn Syrup (30 milliliter) and Heavy Cream (200 milliliter) in a small sauce pot set over high heat.
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.
10.
Remove from the heat and immediately fold in the dry ingredients.
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.
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.
Author's Notes
Makes 24 pieces.
Nutrition Per Serving
CALORIES
785
FAT
42.8 g
PROTEIN
13.6 g
CARBS
89.9 g
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