Florentines RecipeOrigin: Italy Period: Traditional |
Ingredients:This is a classic and very luxurious Italian biscuit made with honey, nuts and fruit and topped with chocolate. The secret to this recipe is weighing everything very accurately. Electronic scales are therefore a must.
50g butter 
Florentines Preparation:Method:Combine the butter, sugar and honey in a small pan, heating gently until the butter has melted. Immediately take off the heat and stir-in the flour, chopped cherries, candied peel and the nuts. Stir well to combine then drop the mixture by the teaspoon onto baking trays lined with greaseproof paper, leaving at least 6cm between them to spread. Place in an oven pre-heated to 180°C and bake for between 8 and 10 minutes, or until the biscuits are golden brown in colour. Remove from the oven and allow to cool on the baking tray before transferring with a palette knife to a wire rack to cool completely (if the florentines happen to become to hard to remove simply place back in the oven for a few minutes to soften again). When the florentines are cool add the chocolate to a bain-marie (double boiler) and melt gently. When ready spread a little of the melted chocolate on the flat bottom of each florentine. Decorate by drawing a zig-zag pattern in the chocolate with a fork then place, chocolate side up, on the wire rack to set. Store in an air-tight container. |
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