Florentines

Serves: 20

Edit

Update

Cancel

Total Time: 60

Prep Time: 30

Cook Time: 30

• Makes about 50
• 55 gram(s) unsalted butter
• 90 ml (6 tablespoons) double cream
• 110 gram(s) golden granulated sugar
• 110 gram(s) flaked toasted almonds
• 110 gram(s) chopped toasted hazelnuts
• 110 gram(s) glacé cherries, chopped
• 55 gram(s) candied orange peel, finely chopped
• finely grated tangerine or clementine zest
• Half teaspoon(s) ground cinnamon
• Half  nutmeg, grated
• 55 gram(s) plain flour
• Quarter teaspoon(s) salt
• 350 gram(s) dark chocolate (250 will be used but smaller quantities are fiddly to deal with

Method

1. Heat the oven to 180°C (160°C fan oven) gas mark 4. Line two or more baking sheets with baking parchment, or use non-stick trays or silicone liners.
2. Put the butter, cream and sugar in a heavy pan and heat slowly, stirring until the sugar dissolves. Bring the mixture to the boil, then remove the pan from the heat and stir in the almonds, hazelnuts, cherries, candied peel, zest, cinnamon, nutmeg, flour and salt.
3. Drop small spoonfuls of the mixture onto the prepared trays, spacing them well apart. Use a wet knife to flatten each one before baking them for 8-10 minutes, or until they begin to brown at the edges. While still warm, transfer them to a wire rack till cold.
4. Temper the chocolate: Allow 350g dark 70% cocoa solids chocolate for a single batch of truffles or Florentines. A smaller amount is difficult to work with and leftovers can be recycled. Break the chocolate into very small pieces or, better still, grate it. Put 250g in the bowl and heat on full power in 10-20 second bursts, stopping to stir it so that it melts smoothly, never getting more than gently warm. Once melted, stir in the remaining 100g chocolate until it, too, has melted. It should now be about blood heat - neither warm nor cold. Spread the smooth underside of each Florentine with chocolate, then set them back on the racks till hardened.
5. When cold, store in an airtight container, where they will keep for a week or two.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!