Authentic Italian Cuisine, Also Featuring Authentic Polish CuisineAuthentic Italian CuisineDesserts
Petits fours Florentine
Christmas Cookies
(for 50 pieces)
Ingredients:
7 oz. or 200 gr. sugar paste (see recipe below)
2 oz. or 60 ml. 35% cream
1 ½ oz. or 40 gr. butter
1 ½ oz. or 40 gr. honey
4 ¼ oz. or 110 gr. sugar
¾ oz. or 20 gr. glucose
4 oz. or 100 gr. mixed fruit peel
5 oz. or 120 gr. almonds, coarsely chopped
Method:
Roll out the sugar paste to a 15 cm (6 inch) ring, prick the paste with a fork, and part bake it – about 7-10 minutes.
Boil in a copper bowl the cream, butter, honey, sugar and glucose 230° F.
Stir in the peel and almonds. Spread this on the sugar paste and bake at 350° F.
For the Sugar Paste:
Ingredients:
8 oz. or 250 gr. flour, sieved
¼ tsp. or 2.5 gr. baking powder
4 oz. or 100 gr. butter
4 oz. or 100 gr. sugar
egg yolks
a little water
zest of ¼ lemon
Method:
Make a well in the middle of the flour and baking powder. Vigorously work in the butter, sugar, egg yolks, water and lemon zest towards the middle of the well.
Continue to knead the mixture and work into a smooth paste.
Ingredients:
½ lb. or 225 gr. butter
5 ¼ oz. or 135 gr. shortening or margarine
Vanilla flavouring
3 ¾ oz. or 100 gr. icing sugar
3 ¾ oz. or 100 gr. almond paste
1 egg
9 ¼ oz. or 250 gr. cake and pastry flour, sifted
9 ¼ oz. or 250 gr. all purpose flour, sifted
Method:
Add egg. Then add both flours and allow dough to rest for 15 minutes.
Roll to desired size and shapes.
Bake at 350° F for 10-15 minutes according to size.
