Ingredients
1 1/4 cup flour
2/3 cup sugar (plus 1/2 cup)
1/2 cup unsweetened cocoa powder
2 1/2 butter, softened
2/3 cup heavy cream
1 1/2 tbsp orange zest, grated
1 cup blanched or natural almonds
1/2 cup candied cherries, red, chopp
1/2 cup candied cherries, green, cho
1/2 cup candied pineapple, chopped
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
crust, in a food processor, combine flour, 2/3 cup sugar, cocoa, and
1 stick butter. Process until blended. With machine on, add 1/3 cup
cream through feed tube, processing until dough begins to cling
together in a ball. Press dough evenly over bottom of a foil-lined 10
x 15-inch jelly-roll pan. Refrigerate while preparing topping. 2. In
a medium saucepan, combine remaining 1 1/2 sticks butter, remaining
1/2 cup sugar, and remaining 1/3 cup cream. Cook over medium heat,
stirring often, until mixture boils. Boil 2 mins, stirring
constantly. Stir in orange zest, almonds, candied cherries, and
candied pineapple. Spread evenly over chilled crust. 3. Bake 15 to 20
mins, or until top is bubbly and golden. Let cool in pan before
cutting into 60 triangles or squares. Store in refrigerator.
Preparation Time: 0:50
Servings: 60 servings
Chocolate Florentine Triangles Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into distant history, certainly as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, mostly, these old records were just simple hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents detailing recipes prepared by his fellow Romans. In his works, he recounts how the meals were separated into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient chefs used a good variety of aromatic flavors, including some familiar names for example thyme, mint and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as basil and coriander. These new foods and tastes led to a torrent in recipe manuscripts, some of which are kept safe in private cookery archives. By the time we get to the twentieth century, cookery publications were highly popular due to better eduction, leisure time and having more disposable income. |
We hope you enjoy this Chocolate Florentine Triangles recipe.
