Florentines
Lacy, toffee-crisp discs of almonds and cherries with a dark chocolate underside. Fancy, yet surprisingly easy.
Ingredients
- 50 g Butter
- 50 g light muscovado or soft brown sugar
- 50 g Golden syrup
- 50 g plain flour
- 75 g flaked almonds
- 50 g Glacé cherries, chopped
- 40 g Pistachios, chopped (optional)
- 1 orange, zest only
- 150 g dark chocolate
Method
- Heat the oven to 180°C (160°C fan, 350°F) and line two baking trays with baking paper.
- Melt the butter, sugar and golden syrup together in a pan over low heat until the sugar dissolves. Take off the heat and stir in the flour, almonds, cherries, pistachios and orange zest.
- Drop heaped teaspoons of the mixture onto the trays, only 5 or 6 per tray and well spaced, as they spread a lot. Flatten each one a little.
- Bake for 8–10 min until lacy and golden brown. Straight out of the oven, nudge each one back into a neat circle with a round cutter if you like. Leave until firm, then lift onto a rack. Repeat with the rest.
- Melt the chocolate in a bowl over barely simmering water. Spread it over the flat underside of each florentine and set them chocolate-side up. When almost set, make wavy lines with a fork. Leave for 30 min to set completely.
Tips
- Contains tree nuts.
- Bake a test one first: if it spreads too thin, let the mixture cool and thicken a little before spooning.
Sources
Written in our own words after cross-checking these recipes:
Open Florentines in Nouns Cooking