Florentine Napoleons with Tre Stelle® Mascarpone Yogurt Cream
These sweet and sticky incredibly thin cookies are stacked between layers of Mascarpone lightened with yogurt, honey and vanilla.Prep Time:
20 minutes Ready In:
1 hour or less Serves:
Makes 24 napoleons
1 1/4 cups | 310 mL sliced almonds 1/4 cup | 60 mL all purpose flour 1 tbsp | 15 mL freshly grated orange or lemon zest 1/3 cup | 75 mL granulated sugar 1/4 cup | 60 mL butter 1/4 cup | 60 mL light corn syrup 1 tbsp | 15 mL heavy cream (whipping cream) pinch salt Filling: 1 tub | 275 g Tre Stelle® Mascarpone 2 tbsp | 30 mL honey 1/4 cup | 125 mL Greek yogourt (plain or vanilla) 1 tsp | 5 mL vanilla extract
Preheat oven to 375ºF (190ºC). Line two large baking sheets with parchment paper or use a Silpat mat. In a small bowl stir together almonds, flour and orange or lemon zest; set aside. In a small saucepan over medium heat add sugar, butter, corn syrup, cream and salt; stir to combine. Bring to a boil – approximately 5 minutes. Remove from heat and add the almond mixture; stir to combine. Drop a scant teaspoonful of mixture onto the prepared baking sheets. (IMPORTANT – leave at least 3” of space between each). Using a rubber spatula pat the batter evenly into a circle – approximately 1 - 1/2” round. Place in oven and bake for 8 minutes. Remove from oven and allow the cookies to cool for 5 minutes. Carefully remove from baking sheet using a metal spatula and transfer to wire racks to cool. Filling: Add all ingredients to a small bowl. Stir to combine, cover and refrigerate until ready to use. To assemble; place one cookie on dessert plate, top with a dollop of Mascarpone/yogurt mixture, top with an additional cookie.