Rolled Florentine Lace Cookies with Chocolate Stuffing
Many years ago there was a meat market/deli in Glendale, CA called "Tip-Top Meats". I'm pretty sure that it was owned & operated by a German family. They used to make a large lace florentine cookie, roll it, stuff it with a very light chocolate cream and then seal the ends with dark chocolate. Absolutely delicious.
I have tried baking the cookies with the recipe from "Baking Illustrated" (from Cooks Illustrated) and it works quite well. I suppose that I can make this work by simply finding separate recipes for each of the ingredients, but I would like to find a recipe that combines everything. Ideas?
i remember those being sold at Gelson's... sometimes just dipped, sometimes sandwiched and dipped.
sorry i can't point you to a single recipe, but...
my florentine recipe:
1/4 c (30-35g) all-purpose flour
2/3 cup ground almonds
1/2 c sugar
4 oz butter (i use a little less)
2 tbsp cream
mix flour and nut meal
bring rest of ingredients to a boil. stir in dry.
drop by teaspoonfuls (they spread like mad) and bake at 350 til almost set.
my chocolate buttercream for filling
2 cups powdered sugar
2.5 tbsp unsweetened cocoa powder
1 oz butter softened
2 tbsp shortening
2 tbsp milk
1 tsp. vanilla extract
beat all on low til blended, then turn to medium high til light and fluffy, and desired consistency achieved.
sandwich cooled cookies and dip the outsides in tempered dark chocolate, and allow to cool and set. voila.