Help save my Florentine cookies

December 15, 2018 3:43 PM

I decided to try a new recipe for almond Florentine cookies because I needed them to be gluten free. But -they won't bake! They're staying liquid and bubble, even after taking them out and letting cool. Any ideas what I can do to rescue these? Or ideas how I can reuse the mixture for something else?
posted by darsh to Food & Drink (4 answers total)

I would absolutely throw one in the freezer for 15 minutes to see what happens, and if it's good, put in the rest.
posted by wellred at 4:02 PM on December 15, 2018 [1 favorite]

Best answer: How long are you baking them? Are they remaining liquid-y even after turning nicely brown? I'd let them go for at least 10 - 15 minutes; 7 - 10 seems rather short for a baking time.

If that doesn't help, you might try reserving the batch for topping ice cream and trying a different Florentine recipe. I can vouch for this one. It's dead simple and gluten-free.
posted by halation at 4:21 PM on December 15, 2018 [2 favorites]

They won’t be crisp until they are absolutely cold.

It’s also possible your oven isn’t calibrated the same as the recipe author’s oven.

Use the baking time as a guide, but definitely go by the visual cues. You could also try raising or lower the heat by 25 degrees as needed (if they are browning on the edges but are still liquid in the center, drop the temp. If they are baking for 10 mins but are still pale, up the temp)

Halation has it on the ice cream topping idea if you can’t get them to bake.
posted by jenquat at 4:25 PM on December 15, 2018

The Florentine recipe that I use can be made gluten-free if you substitute almond flour for the wheat flour. The other ingredients are basically the same—almonds, honey, cream. The recipes calls for baking them about 10 minutes. I usually go for 12 because my oven runs a little cool.
posted by Autumnheart at 7:13 AM on December 16, 2018