Florentine recipe

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Florentine recipe

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Ingredients

Adjust Servings:
50 g Butter
50 g Demerara sugar
50 g Golden syrup
25 g Plain flour
50 g Almonds
25 g Walnuts
50 g Candied peel
25 g Glace cherries
100 g Plain cooking chocolate
Cuisine:
    • Serves 9
    • Medium

    Ingredients

    Directions

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    Florentine recipe

    Making this florentine recipe is a relatively simple task.  Going by the name, one would assume that this biscuit came from Florence.  The glace cherries in the recipes hail from the Provence region of France.  The base of the recipe is essentially a French roux with added sugar and honey.  This particular recipe uses golden syrup however instead of honey.  This gives me the indication that it is more of a French biscuit, compared to Italian ones which tend to be more dough based.  I could obviously be very wrong, but is just my opinion!  It has a plain chocolate coating on the base which is a nice compliment to the sweetness of the biscuit.

    I used a cookie cutter to cut into shapes, however in future I would be tempted to just use an entire tray.  One can exchange the walnuts for pistachios or toasted almonds in this recipe.

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    Steps

    1
    Done

    Mix the nuts, peel and cherries together in a bowl.

    2
    Done

    Add the sugar, butter and syrup (or honey) to a saucepan and heat on the stove until the butter melts.
    Stir until thoroughly mixed and take off the heat.

    3
    Done

    To the melted butter and sugar, add the dried nuts and candied fruits.
    Mix in thoroughly so it is covered thoroughly.

    4
    Done

    Either pour the mixture onto a baking tray covered in greaseproof paper, or use tablespoon to measure out individual portions.
    Either way, flatten until quite thin, leaving no holes within the mixture. Remember that during baking it will flatten more and spread out.

    5
    Done
    10 minutes

    Place into the pre-heated oven and bake for around 9 - 10 minutes.
    Keep an eye on them and remove when golden brown.
    Leave on a rack to cool once they start to firm up.

    6
    Done

    Melt the chocolate in a bowl over some boiling water or in a double boiler.
    Mix until smooth.

    7
    Done

    Once the chocolate starts to thicken, apply to the base of the florentine.
    Use a fork to make wavy lines through the chocolate and leave to cool.
    Store in an airtight container until required.

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