scratch-made baked goods
These easy kataifi Easter nests recipe is the most fun activity for the whole family. Buttery and crispy kataifi cups filled with homemade whipped cream and topped with chocolate eggs. What’s Kataifi? Kataifi, in Greek (καταϊφι) is a shredded phyllo pastry used for a variety …
Thanksgiving means pie! This salted caramel pecan pie has a flaky buttery crust filled with a rich, brown butter salted caramel sauce and lots of crunchy pecans. A classic pie with a sweet and salty combo that will excite your taste buds. Thanksgiving Table How …
These delicate chocolate florentine cookies will tickle your taste buds! They are buttery, nutty and super easy to make. Beware, they are quite addictive.
Florentine cookies as the name suggests, originate from Italy and specifically Florence. The traditional cookies are very thin and crisp and typically incorporate dried fruits. The Greek adaptation of florentine cookies uses the same ingredients for the base ( almonds, butter, honey and sugar) but has a chewier and thicker texture. Moreover, the process of making these scrumptious chocolate florentine cookies is even easier so let’s get right to it!
Preheat oven to 350°F (180C). Grease an 8×8 baking pan, line with parchment paper and set aside. In a medium saucepan add granulated sugar, unsalted butter, honey and heavy cream. Bring to a boil over medium heat, stirring constantly until the mixture thickens up for about 4 minutes. The texture should be smooth resembling caramel. Remove from heat and stir in sliced almonds until combined. Pour the chocolate florentine cookies mixture on the lined baking pan and spread evenly using a spatula (see photo 1).
Bake for 20 minutes until golden brown. Remove from oven and transfer to a cooling rack. After 15 minutes, carefully remove the florentine cookies from the pan and place on a flat surface. Cut into squares or preferred shape using a sharp knife (see photo 2). You may use a cookie cutter for round shaped cookies. Refrigerate cookies for at least 30 minutes before coating with chocolate.
[easy-image-collage id=3259]In the meantime, chop the chocolate bar in small pieces and melt over a double boiler or microwave in a microwave safe bowl in 30 seconds intervals, stirring each time until glossy and smooth. Let the chocolate mixture cool down for a few minutes. Place a sheet of parchment paper on a flat surface. Dip each florentine cookie halfway into melted chocolate, allowing excess to drip off. Place on parchment paper until set. Serve with coffee. Enjoy!
Yes. Chocolate florentine cookies will keep well in the refrigerator for up to one week.
Yes. You may freeze chocolate florentine cookies wrapped individually with wax/parchment paper into food safe freezer bags up to two months. However, because of their liquidy batter, don’t expect them to thaw as nicely as regular cookies. To thaw, place in the refrigerator the day before serving.
Yes. These cookie are gluten free, flourless and egg free.
Our personal favorite is dark chocolate, as it balances out the sweetness of the florentine cookies. You may also use semi sweet, milk chocolate or even white chocolate if you have a major sweet tooth.
Chocolate florentine cookies are the perfect treat to impress family and friends. They are pretty, yet so easy and quick to make. If you decide to try the recipe, leave us a comment below sharing your experience. Happy baking!
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Flaky puff pastry baked until golden brown, filled with fresh apples dipped in homemade salted caramel sauce and topped with a buttery, pecan crumble. Welcome Fall with these apple crumble danishes! This post is sponsored by The Fillo Factory but all opinions and thoughts are …
Time to make your own homemade peach ice cream. It’s easy, creamy, fragrant and you do not need an ice maker or any special tools! Everything’s Peachy! When I’m on a creative block I always seek for inspiration in fresh ingredients. What’s seasonal? -Peaches! Is …
This juicy cherry tart recipe screams summer! It features a Graham cracker crust, a rich, red wine cherry sauce filling and fresh whipped cream.
It’s June which means it’s officially summer! In case you couldn’t tell, summer is my favorite season for many reasons. One of them, is sipping wine while eating fresh berries. I’m mostly a white wine drinker but I recently tried a fruity red wine blend, which totally blew me off. It was mild with soft tannins and hints of red cherries. This wine inspired the cherry tart recipe I’m sharing with you in this blog post and once you try it you will be stunned!
This cherry tart is light yet so rich and decadent. It has a Graham cracker crust, a red wine cherry sauce filling and it is topped with fresh whipped cream. Last but not least, it is granished with fresh cherries and chocolate flakes. Enough with the descriptions; Let’s make the best summer cherry tart!
Fresh Sweet Cherries: opt for sweet cherries not tart cherries as they tend to be more sour and they won’t work for this cherry tart recipe. Since cherries are the highlight, I recommend you purchase good quality cherries.
Red Wine: Baking with wine can be tricky but these tips will help you choose the best for this cherry tart. When deciding on what wine to use, have these factors in mind; avoid full bodied, strong tannin wines such as Cabernet Sauvignons and Syrahs. Oaky red wines will overpower the cherries, leaving an unpleasant chalky taste. An inexpensive but decent wine will work great so no need to spend a lot. Red wine blends with fruity hints, Beaujolais and Pinot Noirs will be ideal for this cherry tart recipe. We use red wine to enrich the cherry flavor and add depth to the dessert. That means, the wine needs to be reduced and the alcohol should evaporate.
Lemon Zest & Juice: The grated lemon zest incorporated in the Graham cracker crust provides a pleasant citrus flavor. Moreover, by using lemon juice for the cherry sauce filling, we balance the sweetness and give a zesty flavor hint.
Grease a 9 inches tart pan and set aside. In a medium bowl mix together the Graham cracker crumbs, melted butter and lemon zest until combined. Press the mixture into the bottom of the tart pan and slightly up the sides using your palm or the bottom side of a measuring cup. Make sure not to leave any gaps. Refrigerate for 1 hour.
In a medium saucepan, add the pitted and halved cherries, granulated sugar, red wine, cornstarch and lemon juice. Place over medium-low heat and boil for 10-15 minutes stirring occasionally. The cherry sauce should be cooked down and have a medium thick consistency. Remove from heat and transfer to a bowl. Let it come to room temperature, or refrigerate for 30 minutes. Pour the cherry sauce into the cool Graham cracker crust and spread evenly using a spatula. Return back to refrigerator.
Using a hand/stand mixer with the whisk attachment on, mix the cold heavy cream, powdered sugar, salt and pure vanilla extract on medium-high speed for 3 minutes. When medium peaks are formed, stop mixing. Using a spatula spread the whipped cream on top of the cherry tart and refrigerate for one more hour.
Top with fresh whole cherries and chocolate flakes. Cut into slices and serve cold. Enjoy!
This no-bake, fresh cherry tart recipe check all the boxes. It is light, refreshing, rich and absolutely delicious. If you try this recipe, we would love to hear from you. Leave us a comment below.
Did you make this recipe? Tag @siftnwhisk on Instagram and hashtag it #siftnwhisk.
Kokakia are the Greek version of profiterole. These airy cakey cookies filled with pastry cream get soaked in syrup and are topped with chocolate glaze! This dessert is a fit for all occasions. Happy New Year! Yessss! We made it to 2021! I want to …