There are few biscuits as moreish as Florentines. Classically, the base is spread with chocolate, but this can be trying so we've just drizzled it over the top.
- 130 gm caster sugar
- 70 gm honey
- 70 ml pouring cream
- 150 gm flaked almonds
- 70 gm candied orange, finely chopped
- 150 gm dark chocolate, coarsely chopped
- 1Preheat oven to 170C. Combine sugar, honey and cream in a saucepan and cook over high heat until mixture reaches 118C on a sugar thermometer (4-5 minutes). Add almonds and candied orange, then remove from heat.
- 2Place a lightly oiled 6cm-round cookie-cutter on an oven tray lined with baking paper, place 1 tbsp of Florentine mixture in the cutter and press with the back of a spoon to fill evenly. Repeat with remaining mixture, then bake until golden (10-15 minutes). Cool on trays (5 minutes), then transfer to wire racks.
- 3Melt chocolate in a heatproof bowl over a saucepan of simmering water, then drizzle onto Florentines and set aside to cool and set. Biscuits will keep in an airtight container for up to 3 days.
Drink Suggestion: Banyuls fortified grenache. Drink suggestion by Max Allen