We had a good week of running. The weather was up and down and certainly colder but the miles were logged and the legs sure felt tired by Sunday. Shane and Zoey helped me pack on the miles and each did their long run of 7 miles Sunday morning, helping me complete 14 miles for the long haul this weekend.
Shane is my easy lopper. Zoey is my speed demon. I’ve tried so many collars, harnesses and other tricks to slow her down but she wants to be in the front. This week my poor little Zoey took a beating.
1. While running with Shane, she split open her back foot. Deep cut that is slowly healing.
2. While running this week, I’ve reverted back to the gentle leader since she is easier to control and the slick roads dictate the need for control. Now she has 3 “burn” spots where the leader rubs.
3. Sunday, during our run, I put the back pack on her to carry her water. It rubbed/burned her under her arm.
Poor little girl. She’s licking and scratching and beat up all over. She smells like bag balm and other healing medicines. Guess this coming week is a recovery week for Zoey Bean.
Florentines– A delicious layered treat
Think caramelized nuts and chocolate. Sometimes dried fruits are included in this cookie with a layer of pate sucree, making the cookie easier to pick up an eat than the traditional nuts, fruits and chocolate version.
The recipe may look long and difficult but believe me, it isn’t. I made these cookies in 4 phases or rather 4 nights, after work. Night 1: Make the pate sucree. Night 2. Bake the pate sucree crust. Night 3: Make the caramelized nut layer. Night 4: Cover with chocolate.
You’ll need a large cookie sheet pan, parchment paper, a candy thermometer (although I eye – balled it) and a tile comb if you wish.
- 23 oz (1 recipe) Pate Sucree. Recipe found HERE or on page 129 of Thomas Keller’s book Bouchon Bakery – Thomas uses almond meal and vanilla bean to make the pate sucree a little more sensational.
Nut Layer (fruit optional)
- 5 TBS + 1 tsp whole milk
- 1/2 cup granulated sugar
- 2 1/2 TBS clover honey
- 4 oz unsalted butter, room temperature and cut into pieces
- pinch salt
- 1 1/2 cups sliced or blanched almonds
- 1/4 cup chopped walnuts
- 1/3 cup shelled pistachios
- 1 tsp orange peel powder OR 3 TBS diced candied orange peel
- 7 oz 64% high grade chocolate such as Callebaut – melted
Preheat oven to 350 F. Line sheet pan with parchment paper. Place pate sucree between two pieces of parchment or plastic wrap or waxed paper. Roll dough working from left to right as it begins to flatten. Roll out to 10 x 14 inch rectangle.
Remove top piece of parchment and invert dough onto the prepared pan. Press gently against the bottom and into corners. Run hand over parchment to smooth bubbles. Repair any cracks in dough. Freeze for 10 minutes or until firm.
Trim edges so only the bottom of pan is covered with dough. Line the top of the dough with parchment paper and fill with 1/2 cup raw rice to prevent dough from rising when baked. Bake for 12 minutes or until golden brown around edges. Transfer to rack to cool. Remover parchment and rice.
Reduce oven temperature to 325 F and begin the nut layer.
Combine milk, sugar, honey in medium saucepan and cook over medium heat, stirring to dissolve sugar. Cook about 9 minutes or until temperature reaches 248 F. Remover from heat and stir in butter and salt. Stir in almonds, pistachios and orange peel.
Pour the mixture over the baked and cooled pate sucree. Spread evenly. Bake for 28 – 30 minutes and turn the pans half way through. Remove from oven and allow bubbles to subside. The nut mixture should be golden brown. Dark edges can be trimmed later. Allow to cool completely.
Line a cutting board with parchment. Run a knife around edges of Florentine to loosen from pan. Invert onto parchment so it’s crust side up.
Pour on the melted chocolate and smooth. Take the plastic tile comb to make serrations in chocolate for a nice pattern or you can use a serrated knife for a pattern just not as even or fancy.
Allow to cool completely at room temperature. Trim edges and cut into 3 1/2 x 2 1/2 rectangular pieces.
These are well worth the effort.
Oh so good!
Have you ever had Florentine cookies before? How would you describe them?