Florentines

Florentines

By
From
Encyclopedia of Food and Cookery
Makes
24

These European favourites are flavoured with fruit and nuts, and spread with chocolate after baking.

Ingredients

Quantity Ingredient
90g butter
110g sugar
155g blanched almonds, roughly chopped
3 tablespoons raisins, chopped
45g mixed glace peel, chopped
60g glace cherries, chopped
2 tablespoons cream, whipped
1/4 lemon, finely zested
185g plain chocolate, in pieces

Method

  1. Melt butter and sugar in a saucepan and boil for 1 minute. Remove from heat and stir in all remaining ingredients except the chocolate. Leave to cool.
  2. Put teaspoons of the mixture on greased, foil-lined baking trays in heaps well apart – 4 or 5 per sheet. Bake in the centre of a preheated moderate oven for 10–12 minutes or until golden-brown. Remove and cool until just firm, pressing edges back to a neat shape. Remove carefully to a wire rack and leave until cold.
  3. Melt chocolate in a heatproof bowl over a saucepan of hot water. Spread over smooth side of each florentine; as chocolate sets, mark into wavy lines with a fork. Leave to harden. The florentines can be stored (without chocolate) for about a week in an airtight container with baking paper separating them.
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