125 gmflaked almonds150 gmTasmanian leatherwood honey100 mlpouring cream35 gmliquid glucose15 gmglacé cherries, finely chopped35 gmdried cranberries, finely chopped, plus extra whole, to serve350 gmdark chocolate (70% cocoa solids), finely choppedTo serve:rosemary leaves and coarsely chopped pistachiosRosemary sablé25 gmcaster sugar1½ tbsprosemary leaves50 gm(1/3 cup) plain flour35 gmcold unsalted butter, diced2 tsplightly beaten eggPistachio and rosemary ganache60 ml(¼ cup) pouring cream½ cup(loosely packed) rosemary leaves115 gmgood-quality white chocolate, finely chopped20 gmpistachio kernels, pounded in a mortar and pestle until finely crushed1 tspliquid glucose25 gmsoftened butter
Preheat oven to 180C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (5-7 minutes), set aside. Stir honey, cream and glucose in a saucepan over medium-high heat until combined, then cook until mixture reaches 123C on a sugar thermometer (10-12 minutes). Stir in almonds, cranberries and cherries, then spoon into a 22cm-square cake pan lined with baking paper, smooth top and refrigerate until set (1-2 hours).
Meanwhile, for rosemary sablé, reduce oven to 160C. Process sugar and rosemary in a small food processor or spice grinder until finely chopped, then transfer to a mixing bowl. Add flour and butter and rub in with your fingertips until fine crumbs form. Add egg, mix until a dough just forms (don’t overwork it) then flatten into a square, wrap in plastic wrap and refrigerate to rest (1-2 hours). Roll out on a lightly floured surface to 7mm thick, cut into 1cm squares and place on a baking tray lined with baking paper. Bake until golden (10-15 minutes), cool completely and coarsely crush.
For pistachio and rosemary ganache, process cream and rosemary in a small food processor to break down leaves, transfer to a saucepan and bring to the boil over medium heat. Remove from heat, stand for 20 minutes to infuse, then bring back to the boil. Combine chocolate, pistachio and glucose in a heatproof bowl, strain over cream mixture and stir to combine. Stir in butter, fold in rosemary sablé (reserve 16 pieces to garnish). Pour over almond mixture, smooth top, cover with plastic wrap, refrigerate until firm (6 hours-overnight), turn out and cut into 3cm x 9cm bars.
Melt chocolate in a heatproof bowl over a saucepan of simmering water. Dip bars into chocolate, shaking off excess, and place on trays lined with baking paper. Decorate each bar with a rosemary leaf, a cranberry, a pistachio and a little remaining rosemary sablé, then refrigerate until set (10-15 minutes). Cranberry-rosemary Florentine bars will keep refrigerated in an airtight container for up to 5 days.
This recipe is from the December 2009 issue of Australian Gourmet Traveller magazine.