GATHERINGS
RECIPES
These are what I call the perfect cookie. The recipe is slightly adapted from Pierre Hermé in Food and Wine Magazine, who says, “These aren’t the easiest cookies in the world to make, but they are by no means too difficult for the average baker.
“It is important to note that the shortbread dough will not look like traditional cookie dough in the slightest. Instead, be prepared to work with a very dry, floury mixture. It won’t look like it wants to hold together at first, but once pressed into the bottom of the prepared baking sheet and baked, the dough transforms into a crisp, buttery layer that is simply phenomenal.”
Chocolate-Dipped Florentine Shortbreads
Makes about 2 dozen large cookies, or 4 dozen small
For the shortbread:
3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄2-inch slices
6 tablespoons sugar
1⁄4 teaspoon salt
1 1⁄2 cups plus 2 tablespoons flour
For the topping:
1⁄2 cup heavy whipping cream
Finely grated zest of 1 orange
1 cup plus 3 tablespoons sugar
1 tablespoon light corn syrup
1/3 cup water
1⁄2 cup clover or wildflower honey
1⁄2 cup (1 stick) unsalted butter
3 cups sliced, blanched almonds (3⁄4 pound)
1⁄2 cup finely diced candied orange rind (optional)
For finishing:
3⁄4 pound bittersweet chocolate, coarsely chopped
Sea salt flakes for sprinkles (optional)
Make shortbread: Preheat oven to 350 degrees. Butter bottom and sides of an 11-by-17-inch rimmed baking sheet. Line bottom with parchment paper, leaving about 1 inch overhanging at the short ends. Butter the parchment.
In a food processor, pulse the diced butter with the sugar and salt 6 times. Add flour and process until mixture resembles coarse meal.
Spread crumbs on baking sheet and press them into a thin, even layer with floured hands. Prick dough all over with a fork. Refrigerate 10 minutes, or until firm. Bake in middle of preheated oven 15 minutes or until lightly browned. Transfer baking sheet to a wire rack. Increase oven temperature to 425 degrees.
Make topping: In a small saucepan, heat cream with orange zest over medium heat just until bubbles appear around the edge, about 5 minutes.
In a heavy medium saucepan, combine sugar with corn syrup and water and bring to a boil over medium-high heat, stirring just until sugar dissolves. Cook syrup over medium-high heat, swirling pan occasionally, until a medium amber caramel forms, about 5 minutes.
Remove from heat. Add honey, the infused cream and the butter and stir until butter melts. Return to stove and cook caramel topping over medium-high heat until a candy thermometer registers 255 degrees, about 4 minutes. Stir in the almonds and, if using, the candied orange rind, and immediately spread caramel over pastry with a wooden spoon.
Return baking sheet to oven (now at 425 degrees) and bake 10 minutes, or until top is bubbling. Transfer baking sheet to a rack and let cool 30 minutes.
To finish cookies: Run a knife around edge of baking sheet to loosen pastry and slide the parchment paper onto a work surface. Using a sharp, heavy knife, cut the pastry into 2 1⁄2-by-3-inch rectangles. Cut each rectangle diagonally in half.
Line 2 large baking sheets with wax paper.
Melt two-thirds of the chocolate in a bowl in the microwave about a minute. Add remaining chocolate and stir until completely melted.
Dip 1 corner of each cookie into the chocolate and transfer it to the prepared baking sheets. Refrigerate until chocolate is just set, about 5 minutes.
Cookies can be stored in an airtight container at room temperature up to 1 week or frozen up to 2 months.
Note: I chose to leave out the candied orange rind as we have one in the family who doesn’t like orange. The light taste of orange zest was just the right amount without making it too orangey-flavored.