Florentine cookies with almonds and cherries
2½ Art. Pitted cherries (fresh or frozen)
1 hour. Liter fine granulated sugar
1½ Art Almond
100 g butter, diced
⅔ Art brown sugar
½ st. corn syrup
1 hour. Liter amaretto liqueur
½ st. Slide-sifted flour
2 hours. Liter ground ginger
300 g dark chocolate, broken into pieces
1 Preheat the oven to 180 ° C. Cover a baking sheet with
baking paper, put a cherry on it and sprinkle with fine sugar. Bake for 50-60
minutes, until the berries are not smorschatsya and caramelized. Remove the
cherries, place almonds on a baking sheet and send it in the oven for 7-10
minutes. Then crush half nuts, leave the rest in one piece.
2 In a pot mix oil, brown sugar, corn syrup and amaretto; all
melt over medium heat. Remove from heat, stir in the flour and ginger. Cover
two large baking trays with baking paper. Put half of the mixture in the center
of the first pan. Spatula gently spread the weight of about baking sheet and
form a rectangle 2-3 mm thick, leaving a gap of 5 cm between the test and the
edges of the pan. Do the same with the second half of the dough and the second
baking. Send all in the oven for 5 minutes.
3 Remove the cakes, sprinkle with cherries and nuts, return
to the oven for another 12-15 minutes. Set aside for 4-5 minutes to cool down.
Moving away from the edges to the center, cut-out cakes circles form for
cookies, place them on a baking sheet covered with baking paper, and store it
in the refrigerator for 10 minutes.
4 Cover the work surface with foil, place on top
of the bars from the oven. Melt the chocolate in a water bath, dip into it each
cookie half and place on grill. Leave on for 15 minutes, then remove in the
refrigerator for one hour to chocolate froze.