Persian florentines

Persian florentines

From
Bitesize Sweet
Makes
20
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
35g chopped candied orange peel
100g dried sour cherries
80g flaked almonds
65g pistachio kernels, chopped
1 1/4 teaspoons orange blossom water
35g plain flour
40g unsalted butter
60g caster sugar
60g honey
80ml pouring cream
85g dark chocolate, melted

Method

  1. Preheat the oven to 175°C. Line 2 baking trays with baking paper.
  2. Place the orange peel, cherries, nuts, orange blossom water and flour in a bowl and stir to combine.
  3. Place the butter, sugar, honey and cream in a saucepan over medium heat, bring to the boil and cook until it reaches 112°C on a candy thermometer. Add to the fruit and nut mixture and stir to combine.
  4. Drop 1-tablespoon amounts of mixture about 5 cm apart on the trays and flatten slightly. Bake for 12–14 minutes or until golden and set. Cool on the trays completely.
  5. Place the melted chocolate in a small piping bag fitted with a 5 mm plain nozzle and pipe stripes across each cookie. Leave to set. Store in an airtight container for up to 1 week.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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