Florentines are a beautiful and delicious thin lacy cookie made with almonds held together with caramelized sugar and then drizzled with chocolate. They are incredibly easy gluten-free cookie to make and perfect for the holidays or even a New Years Eve celebration!
In a large bowl, break up the almond slices a little by hand. Mix with the flour, zest, and salt.
In a saucepan, combine the sugar, syrup, creamer, and butter. Bring to a boil, and then continue to boil for about 2 minutes. Combine with the flour mixture.
Drop by teaspoons onto parchment-lined baking sheets, making sure to spread them out at least 2 – 3 inches apart. (To make them round, allow to cool briefly, then roll with hands to form balls).
Bake at 350 degrees for 8 – 10 minutes until golden brown.
Dip or drizzle with chocolate.
Miyoko shows you how to make these classic cookies:
We welcomed RG Enriquez of Astig Vegan over to the real Miyoko’s Kitchen to show us how to make a traditional Filipino holiday treat, bibingka! Bibingka is a celebratory Filipino Rice Cake usually enjoyed during Christmas time in the Philippines. It’s beloved for its crispy toasted corners, crust and moist and buttery center, infused with the wonderful aroma of banana leaves.
Bibingka Espesyal is a premium version of this holiday treat, featuring toppings such as grated coconut, butter, cheese, and sometimes salted eggs (in the non-vegan version).
In this recipe, RG of Astig Vegan presents the vegan equivalent of Bibingka Espesyal. This vegan version will produce just as special, rich, and complex flavors using simple techniques perfect for newbie and professional bakers alike, vegan or not, Filipino or not. You’ll discover why Filipinos love Bibingka so much especially during this time of year. "Kain na, let’s eat!"
Preheat oven to 350 degrees.
In a mixing bowl, combine all dry ingredients and mix well.
Pour coconut milk and whisk until smooth.
For a more flavorful result, line your baking dish with banana leaves. Brush the leaves with Miyoko’s cultured butter.
Pour batter to your baking dish and bake at 350 degrees for 30 minutes.
Remove Bibingka from the oven and generously brush Miyoko’s cultured butter on top.
As a finishing touch, broil the Bibingka at 400 degrees for 5 minutes or until top has turned nicely toasted and brown.
Top with grated coconut and Miyoko’s Smoked Farmhouse cheese before serving.
For a gluten free option, use 1 cup rice flour and omit the all-purpose flour. Bake in smaller containers like mini muffin pans, cupcake containers, or small ramekins.
Sweet rice flour is different from regular rice flour (though commonly mistaken as the same thing). Sweet rice flour will produce a chewy texture like mochi. Regular rice flour will produce a firm texture. While there is a version called Bibingka Malagkit or Sticky Bibingka that uses sweet rice flour, this recipe uses the regular one, so just heads up!
You could find banana leaves at the frozen section of Asian grocery stores. Just wash and thaw 2-3 sheets before using in the recipe.
Find fresh frozen grated coconut at the frozen section of Asian grocery stores. Just use a chunk (about 3-4 tablespoons) and thaw before using in the recipe. You could use up the rest of the package in smoothies, oatmeal, and baked goods.
For easier baking, you could get the Astig Vegan Bibingka Mix (just add coconut milk!) on astigvegan.bigcartel.com.
For a limited time, Astig Vegan is offering free shipping on orders over $50, just enter the code: FREE SHIPPING
Watch the replay of the Facebook Live video!
Earlier this year we visited En Garde Winery nestled in the heart of wine country. There we had the great pleasure of meeting En Garde founder Csaba Szakál, a 4th generation winemaker, originally from Hungary. Csaba’s approach to winemaking is a blend of old-world tradition and new-world innovation. Csaba’s wines are all vegan as they do not use animal byproducts (such as isinglass or egg) in the production of fining process.
Not only did we sample several of En Garde’s wines, Csaba paired his wine with a selection of our cheese and the results were beyond words! Watch the replay of the our live video straight from their Kenwood tasting room in Sonoma County California to get the full experience. Wine and cheese pairings are listed below for guidance and reference.
For a limited time (until 12/25/16), En Garde and Miyoko’s Kitchen are offering a very special promotion so you can pair your own wine with vegan cheese:
- Order $99 or more of wine and get free shipping! Order here: www.engardewinery.com
- Plus we’ll include a coupon to redeem a FREE Miyoko’s Creamery cheese at your local store.
- Use promo code: VEGAN
2014 Albariño paired with Classic Double Cream Chive
2014 Rozália (Frizzy Rosé) paired with Miyoko’s Creamery Fresh Loire Valley in a Fig Leaf
2012 Malbec, Alexander Valley paired with Miyoko’s Rustic Alpine
2013 Pinot Noir paired with Miyoko’s Creamery Country Style Herbes de Provence
2012 Tempranillo, El Dorado paired with Miyoko’s Creamery Mt. Vesuvius Black Ash
2012 Pinot Noir, Starkey Hill (Russian River Valley) paired with Miyoko’s Creamery French Style Winter Truffle
2011 Cabernet Sauvignon (Diamond Mountain) paired with Miyoko’s Creamery Aged English Smoked Farmhouse
Black Ash & Pear Crostini
We conclude featuring one of our classic recipes that will pair magically with En Garde’s Tempranillo. Visually this appetizer is a beautiful and intriguing addition to any holiday gathering. The Mt. Vesuvius Black Ash’s black exterior with a slice of buttery pear and glossy red glaze will not only be a visual show-stopper, but hits the palate with a perfect harmony of flavors – tangy, sweet, savory, earthy. And yet it is oh-so-simple to put together!
Black Ash & Pear Crostini with Red Wine Glaze
This elegant hor d’ouervres is easily assembled by topping a thin slice of baguette with a slice each of our Mt. Vesuvius Black Ash and fresh pear, baking it for about 10 minutes until hot, then drizzling it with an easy red wine glaze. It might not stop the show, but it will stop your guests in their tracts as they “ooh” and “aah” as they reach for one … and then another.
Red Wine Glaze (from Artisan Vegan Cheese)
First, make the glaze. Combine the wine, sugar, thyme, and salt in a medium saucepan and bring to a simmer. Simmer to reduce to about ½ cup, about 20 minutes.
Dissolve the arrowroot in the tablespoon of water, and stir into the wine mixture, and heat briefly until shiny, glossy, and lightly thickens. Set aside while baking the crostini.
Preheat the oven to 350℉.
Assemble the crostini by placing a slice of Mt. Vesuvius Black Ash on top of a slice of baguette, then topping with a slice of pear. Bake for about 8 to 10 minutes until hot. Drizzle each one with a teaspoon of the glaze, and serve immediately.