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Florentines

Australian Gourmet Traveller recipe for Florentines.

By Rodney Dunn
  • Serves 18
  • 15 mins preparation
  • 25 mins cooking
Florentines
Florentines

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.

Ingredients

  • 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

Method

Main
  • 1
    Preheat 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.
  • 2
    Place 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.
  • 3
    Melt 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.

Notes

Drink Suggestion: Banyuls fortified grenache. Drink suggestion by Max Allen