I think we all can agree that Anna is one of the most dedicated chefs on youtube who actually care for their viewers and share as much knowledge with them as possible 🥰
I've been watching you since 2010 on the Food Network, and then I moved to Europe couple of years ago and now I'm watching you here. I really hope you never stop baking for us to watch you.
Hi Ann. Today was the day! I am right now in my husband’s Father’s Day party. The cookies are amazing! Some are round some square some without shape, but all are delicious and fancy, I decided to go ahead and don’t care about the shape and color, actually the chocolate cover the holds and make the cookies really shape and with the transfer sheets looks so beautiful. Thanks again and again not only for this recipe but for all recipes you share with us and for the tips that are very important for cooking and baking. God bless you.
Learned something new! I never knew they were called "cocoa transfer sheets"! Been wondering how chocolatiers design their fudges and etc. I just thought it was edible transparent paper lol. I've been a fan of yours for 10 yrs already Anna! Can't believe time flies so quickly! You're so pretty as always ♥
i guess im randomly asking but does any of you know of a method to log back into an Instagram account? I was dumb lost my password. I would love any assistance you can give me
This is your first video that I am watching and I have to admit you are so good at explaining everything. Thank you so much for sharing the recipe with us and for sharing all the tips needed for the perfect result.
I made these yesterday and they are super easy to make but be aware of a couple things. 1) Make sure not to overcook them. When they look like caramel in the oven, it's time to pull them out. 2) Don't let them cool too long before you cut them into rounds. The difference between perfect cut cookies and broken brittle is about 2 minutes. Cut them when still mostly tacky or you wont be cutting them at all. Also, someone in comments asked about tempering chocolate without a marble slab. Here's "cheaters" tempering. Put 3/4 of the chips in a bowl in the microwave for 30 seconds. Stir and put back in micro for 15. Stir and put back in the micro for 15. Add the unmelted 1/4 of the chips and stir until fully melted. These is a quick temper that works just fine for most applications.
Your Amazingly clever . I must of watched 1million of your fantastic videos . I learn so much , even tho I’m a baker myself for 40 years . Thank you so much Saly
Hi Anna, I hope you guys are doing well. I baked your devils food cake recipe for my brother's birthday recently and it was so yummy. Thank you for all the recipes you share I love baking so I follow your recipes cause they are amazing. Love your channel and videos loads of love from India
I think you can achieve similar results doing everything inside a big baking tray. I temper chocolate according to Anna’s instruction but keep it inside a large baking dish
I would recommend watching Ann Reardon's video on tempering chocolate! She explains everything in great detail! Her channel is called How To Cook That. She mentions three or four different ways to do it!
Love your Florentine, so Beautiful and so Elegant. I'm sure I saw you do these when I discovered you earlier this year on yyourcooking series on TV, I had turned a few of my friends down here in Australia into fans. I was a caterer and had my Cafe' for just over 20 years and have learnt so much from you in nearly 6 months of watching you in my living Room, I eventually found you on you tube a couple of months ago. I have made quite a few of your recipes....😚☺😘💜💚
This are really great cookies. My mom used to make them. A few things I think you should emphasize a bit more. For one, pressing them down is an absolute. You can press them pretty flat. If you don’t, you can expect quite dark cookies by the time they spread sufficiently. We all know ovens very but these cookies are quite sensitive and you must keep an eye on them. Ten minutes was quite long enough (i use an oven thermometer). Also, you use Celsius for your batter temperature and Fahrenheit for your oven temp. Pick one… lol Finally, the coco mat is a nice touch but it’s totally optional.
Thank you for the recipe and process, I would like to mold these over a cannoli tube, could you suggest a filling that would not dissolve the cookie? Would maybe a butter-based cream would not melt the sugar?
ms anna...i want to make chocolate sauce for topping on any cake..please...have a demo..i really love your choco chips...i have tried it...crunchy outside but chewy inside!
Hi Anna, I need an enlighten of the recipe. It looks different when it's in the oven 3:26 and after it comes out of the oven. The flooding sugar I mean in the oven, and when it comes out 3:34, an almost perfect circle 🤔🤔🤔. I am curious as I'm spending money to buy the ingredients to make this as a topping for my caramel theme cake. Thank you.
LOL I noticed that too. I think it was a different batch because there were way more cookies on that tray than the one she placed in the oven and removed. I was like oh no! It’s gonna be one big blob 😂
I think we all can agree that Anna is one of the most dedicated chefs on youtube who actually care for their viewers and share as much knowledge with them as possible 🥰
I've been watching you since 2010 on the Food Network, and then I moved to Europe couple of years ago and now I'm watching you here. I really hope you never stop baking for us to watch you.
Gotta love the kitchen set up. Efficient & incredible. I can bake here all day, every day!
That's one of the keys to baking every day :)
I'm from Brazil, Rio de Janeiro and I love these cookies. Congratulations for explaining it so well.
Delicious cookies recipe 👍👍
I must try this recipe! Thanks for the amazing tips, Ana!
Hi Ann.
Today was the day! I am right now in my husband’s Father’s Day party. The cookies are amazing! Some are round some square some without shape, but all are delicious and fancy, I decided to go ahead and don’t care about the shape and color, actually the chocolate cover the holds and make the cookies really shape and with the transfer sheets looks so beautiful. Thanks again and again not only for this recipe but for all recipes you share with us and for the tips that are very important for cooking and baking. God bless you.
I'm truly speechless. Thank you so much !!
Learned something new! I never knew they were called "cocoa transfer sheets"! Been wondering how chocolatiers design their fudges and etc. I just thought it was edible transparent paper lol. I've been a fan of yours for 10 yrs already Anna! Can't believe time flies so quickly! You're so pretty as always ♥
We need a ‘dream’ kitchen like Anna’s! Everything is so organised and pretty 😍
Yes please! 😍😍😍😍
i guess im randomly asking but does any of you know of a method to log back into an Instagram account?
I was dumb lost my password. I would love any assistance you can give me
@Ian Moshe Instablaster :)
My thoughts exactly!!!
Chef Anna always makes it all easy to make and bake everything. I always try to do it as she does and it helps a lot!
That is the most beautiful cookies I've seen...I bet they are delicious as well. Anna Olson, you are very professional with your baking skills...
Love allll your shows Anna!!
This is your first video that I am watching and I have to admit you are so good at explaining everything. Thank you so much for sharing the recipe with us and for sharing all the tips needed for the perfect result.
Thank you ANNA -- I requested this many moons ago. I missed the original. Absolutely masterful. Doing this ASAP.
Loved the Recipe and Love Anna for presenting it so well...
I love this thank you for sharing I’m going to try and make them.....
Anna, I so enjoy your channel! U give the best tips! The colors wheel of your set just keeps me watching!
Yes!! Been waiting for THIS recipe. My very favorite cookie.
My mom always called them LACE cookies. ♥️
(Chocolate, OR no chocolate) 👍
You're an amazing baker Anna thanks for teaching us💕💕
I just love all your videos. I learn alot as you give reasons for certain methods
Thank u
I made these yesterday and they are super easy to make but be aware of a couple things. 1) Make sure not to overcook them. When they look like caramel in the oven, it's time to pull them out. 2) Don't let them cool too long before you cut them into rounds. The difference between perfect cut cookies and broken brittle is about 2 minutes. Cut them when still mostly tacky or you wont be cutting them at all.
Also, someone in comments asked about tempering chocolate without a marble slab. Here's "cheaters" tempering. Put 3/4 of the chips in a bowl in the microwave for 30 seconds. Stir and put back in micro for 15. Stir and put back in the micro for 15. Add the unmelted 1/4 of the chips and stir until fully melted. These is a quick temper that works just fine for most applications.
Your Amazingly clever . I must of watched 1million of your fantastic videos . I learn so much , even tho I’m a baker myself for 40 years . Thank you so much
Saly
amazing 😍 i normally only make them for christmas but this design makes me try it all year round 😍
In case you didn't know... this is the best channel ever! THANKS Anna! Now waiting for langues de chat cookies 😍
It's coming soon!
I really love all your recipes, I saw you a few months ago on El Gourmet and I fell in love with your work❤
Amazing wonderful person and a baker.
Anna I just find all your Recipes just charming & wonderful Just keep the good Work 😍
Thank you so much!
I like this recipe because of the coco transfer sheet, techniques you shared and it is a GLUTEN-free cookie.
Wow nice cookies great and beautiful design😍😍😍 You made everything so easy... Love to watch you Chef Anna😊
Thank you so much. I love your sugar drawer❤
Anna you are Amazing! thank you so much for all your wonderful recipes. Warm greetings from Gold Coast AUS. :-)
Thanks for sharing
Great job 😋❤️
I adore this cookie
Oh yum! I love florentines.
They are so yummy!
Omg so I tried this and you make it look so easy and neat. They were yummy but very tedious to make
Always love her and her recipes ❤
Thank you!
Anna olson is my daughter favourite. She is 10 years old and she is capable making tiramisu by herself
@@rifdayanti713 You're daugher is great
@@pleasemyytcommentsaredumb.8189thank you !
This is really awesome recipe
I'll definitely try this one...💖😋👍
That's great to hear!
Superb I must try this recipe 👌
I like it ❤️
Awesome ..will definitely try
Wonderful! Please let us know how it turns out!
I see what's next on my list! The trims would be good for ice cream topping!
These Classic Florentine Cookies are super royally !!!!!!!
And they are so good!
Wohhhhh wohhhhh very impressive and beautiful cookies 🎉🎉🎉🎉🎉🎉❤❤❤❤❤
looks yummy love you so much
Awesome recipe thanks for sharing dear 👍🛎
Its amazing ....
Hi Anna, I hope you guys are doing well.
I baked your devils food cake recipe for my brother's birthday recently and it was so yummy.
Thank you for all the recipes you share I love baking so I follow your recipes cause they are amazing.
Love your channel and videos loads of love from India
She’s real generous with her baking tricks & tips. 😍
Happy to hear the Devil's Food Cake went over well!
Enjoy watching your baking show..
.
Thank you!
I learn in every episode 👏
Thankyou soooo much 😘😘👌
As always u r amazing
I ❤your kitchen Anna.
Thank you! It was a dream to bake in!
Amazing recipe ❤❤😘
Thank you!
DElicious and decorative 💕
wow yummy this one♥♥
thanks Anna..now i have an eggless recipe from you which i can try😄
Thanks 🌸🌸
They look so delicious! I don’t have a silicone baking mat, is just baking paper ok, will they still cook the same?
Hello Anna I'm your new subscriber love your recipes
Would these hold up using almond flour? They look so delicious❤️
Sadly I never heard of a Florentine cookie...and I visited Florence! Would love to makes this for my Gricigliano Italy friends. 💙
Can I ask if you have the amazing drawers at your home kitchen too? I have been in love with those since I first saw them.
A tempering tutorial for those of us without access to marble or stone counters would be great 🤷🏻♀️
I think you can achieve similar results doing everything inside a big baking tray. I temper chocolate according to Anna’s instruction but keep it inside a large baking dish
I would recommend watching Ann Reardon's video on tempering chocolate! She explains everything in great detail! Her channel is called How To Cook That. She mentions three or four different ways to do it!
Maro Pap oh yes! I love her channel, thanks for the tip!
Yesssssssss Chocolate Secrets video by Ann Reardon on howtocookthat ❤️❤️❤️
fadnama You're very welcome! 😊
I LOVE florentines
Love lace cookies. Do you have a recipe using quick oats? If so please make a tutorial video. Thanks Anna.
Love your Florentine, so Beautiful and so Elegant. I'm sure I saw you do these when I discovered you earlier this year on yyourcooking series on TV, I had turned a few of my friends down here in Australia into fans. I was a caterer and had my Cafe' for just over 20 years and have learnt so much from you in nearly 6 months of watching you in my living Room, I eventually found you on you tube a couple of months ago. I have made quite a few of your recipes....😚☺😘💜💚
Wow Ana Osssssssssm Tq.
Friends.. look at her kitchen... it's oosssmmm..🔥🔥🔥💘
Merci pour cette recette "florentine" !
This are really great cookies. My mom used to make them. A few things I think you should emphasize a bit more. For one, pressing them down is an absolute. You can press them pretty flat. If you don’t, you can expect quite dark cookies by the time they spread sufficiently. We all know ovens very but these cookies are quite sensitive and you must keep an eye on them. Ten minutes was quite long enough (i use an oven thermometer). Also, you use Celsius for your batter temperature and Fahrenheit for your oven temp. Pick one… lol Finally, the coco mat is a nice touch but it’s totally optional.
Wow😮
Hello Anna is it easy to find florentine paper,thanks for another nice recipice see you soon have a nice wee-end
Wow they look delicious anna😍🔝
Thank you!
@@ohyum it's my pleasure😊😊😊
Tu eres maravillosa, ojalá pudiera tenerte cerca y aprender mucho de ti. Amo lo que haces. Estos Florentinos los haré para mi cumpleaños
So luxurious!!! Can you let the florentines set outside the fridge when you coated them with the chocolate? Thanks 💕
Thank you for the recipe and process, I would like to mold these over a cannoli tube, could you suggest a filling that would not dissolve the cookie? Would maybe a butter-based cream would not melt the sugar?
She inspired me to make my own cooking channel. ❤
Congrats on your new venture! Good luck!
Thank you Ms. Anna, really appreciate it. I love all your recipes and how you explain it. I love watching all your cooking videos ❤
Sooooo goooood
Wow! These cookies look so pretty! Cant wait to try it out!!!
Amazing to hear! Please let us know how they turn out!
Anna I have a question about measuring Flour, aren’t you supposed to spoon the flour into the measuring cup rather than scooping it ?
Omg I love Florentines but I had no idea the number of techniques needed to make them?! This is level 999 difficulty
I thought the same thing. I’ve seen other UA-cam videos for this recipe and they made it “look” simple.
Could we use others kind of nut such As peanut, cashew instead of almond or comebine different of nut at the same time?
ms anna...i want to make chocolate sauce for topping on any cake..please...have a demo..i really love your choco chips...i have tried it...crunchy outside but chewy inside!
You are rocking what a beautiful cookies. what is the shelf life of these cookies
Nice food
Hi Anna, I need an enlighten of the recipe. It looks different when it's in the oven 3:26 and after it comes out of the oven. The flooding sugar I mean in the oven, and when it comes out 3:34, an almost perfect circle 🤔🤔🤔. I am curious as I'm spending money to buy the ingredients to make this as a topping for my caramel theme cake. Thank you.
LOL I noticed that too. I think it was a different batch because there were way more cookies on that tray than the one she placed in the oven and removed. I was like oh no! It’s gonna be one big blob 😂
@@wesdi4177 me too
No meu tradutor , whipping , traduziu chicotada ??
Can I use parchment paper since I don’t have the mat?
What's up with the Celsius? Could we get a Fahrenheit also?? TY!
Damn that’s awesome ,that’s a lot of work.
💯💯
تبدو مذهله لقد انضممت لقناتك شكرا لجمال عطاءك
Where can you buy Parchment Paper Sheets? I live in Vancouver, BC
Can we use the chocolate without spreading it on the marble floor.
Would you also give temps in Fahrenheit, too? That would be helpful.
I love this cookie without even knowing that it is called a florentine cookie... 😂
What else can I use instead putting almonds?
any tips for those without candy thermometer?