SWEET AND SPICY BUFFALO FLORENTINES | CBC LIFE
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This rendition of Florentines, a European classic, adds a little heat to the sweetness of the toffee-like biscuits with cayenne pepper and hot sauce, as well as an earthy, nutty taste with crunchy black sesame seeds.
Starting with a caramel-y base that’s baked to a delicate lacy texture, these thin and crisp cookies also bring together chopped almonds, cashews and chocolate to balance the spiciness.
Stephen’s Sweet and Spicy Buffalo Florentines were his Signature Bake during Caramel Week in Season 5 of The Great Canadian Baking Show, earning him the title of Star Baker.
Sweet and Spicy Buffalo Florentines
By Stephen Nhan
Provided by CBC.CA
Number Of Ingredients 13
Steps:
Heat the oven to 350 F, and line two baking sheets with parchment paper or silicone mats.
Combine the almonds, cashews, black sesame seeds, flour, cayenne pepper and salt in a bowl. Set it aside.
Melt together the butter, corn syrup, cream and hot sauce in a medium saucepan over medium heat. Add the sugar, increase the heat to medium-high and heat to a rolling boil.
Stir in the nut mixture. Working quickly, scoop the dough into 24 scant tablespoon portions, placing them on the prepared baking sheets. Using the dampened backside of a spoon, press the dough to flatten slightly. Bake for 8 to 10 minutes or until the cookies are a dark caramel colour.
Remove the cookies from the oven and let cool for 2 minutes. Dip a 2-inch-round cookie cutter in water and cut the cookies into uniform rounds. Allow them to cool and harden.
Temper the chocolate according to the brand specifications.
Flip each cookie over so the flatter side is facing up. Brush half of the surface with chocolate. Working quickly, sprinkle a strip of the toasted sesame seeds over the chocolate. Set aside until the chocolate has set.
Makes 24 cookies
THREE INGREDIENT BUFFALO WING SAUCE - EASY RECIPES FOR ...
With three ingredients and 10 minutes, this homemade buffalo sauce is simple to make. Check the notes section below for inspiration on adapting and storing it. The recipe below makes a medium-hot sauce. For a spicier version, add some cayenne pepper — start with 1/4 teaspoon, taste and go from there. For a milder version, reduce the hot sauce by 1/3 to 1/2 cup.
Provided by Adam and Joanne Gallagher
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Melt butter in a medium pan over medium-low heat until melted. Remove pan from the heat to prevent the sauce from breaking.
- Whisk in the garlic powder and hot sauce until a cohesive sauce forms, about 1 minute.
- Use immediately or store in an airtight container in the refrigerator up to 1 month — mason jars are great for this.
Nutrition Facts : ServingSize 1 tablespoon, Calories 52, ProteinContent 0 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 6 g, SaturatedFatContent 4 g, CholesterolContent 15 mg, SodiumContent 61 mg
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