Florentines
Delicate and chewy nut and fruit biscuits, topped with rich dark chocolate and a touch of sea salt. Perfect for a luxurious teatime treat.
Oven Temp: 180°C
Bake Time: 10–12 min
Ingredients
- 100 g Butter
- 110 g Caster sugar
- 40 g Walnuts or almonds (chopped)
- 30 g Sultanas
- 30 g Glacé cherries (chopped)
- 30 g Candied peel
- 0.5 egg cup Double cream
- 200 g Dark chocolate, melted
- 40 g Extra hazelnuts (whole)
- 60 g Flaked almonds
- 40 g Walnuts (broken)
- to taste Sea salt (coarse)
Instructions
- Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Melt the butter in a saucepan, then stir in the caster sugar and cream.
- Add the chopped nuts, dried fruit, cherries, and candied peel.
- Mix everything together thoroughly.
- Drop spoonfuls of the mixture onto the baking sheet, spacing them apart.
- Flatten slightly and shape into rounds.
- Bake for 10–12 minutes until golden and lacy.
- Allow to cool on the baking sheet before transferring to a wire rack.
- Once cool, dip or spread the bottoms with melted dark chocolate.
- Optionally, sprinkle with coarse sea salt.
- Let chocolate set completely before serving or storing.
Category: Biscuits
Servings: Makes approximately 12–15 florentines