The Christmas cookie recipes continue with today’s Florentines.
The Florentine is a dry biscuit, traditionally made with honey, almonds, orange and chocolate. The melted chocolate is usually applied to the bottom of the biscuit, but here it has been applied to a whole half.
Prep Time: 30 minutes
Backing Time: 6 minutes at 400°F (200°C)
Difficulty: easy
Yield: approximately 15 pieces
Preheat oven to 400°F (200°C).
Put the sugar and all the ingredients, except the flour, in a saucepan and cook over a low heat for about 3 minutes while stirring.
Add flour, mix.
Using 2 tablespoons, form small heaps and place them on a baking tray covered with baking paper, spacing them well apart.
Bake for about 6 minutes at 400°F (200 °C).
Slide the florentines onto a wire rack without removing the baking paper and leave them to cool.
Melt some dark chocolate in a small bowl (approx. 1/3 cup-50 g). Dip the florentines halfway into the glaze, drain and leave to dry on the baking paper.
Florentines can be kept dry and cool for about 1 week in a hermetically sealed box, each layer separated by baking paper.
Tip: if you like the strong taste of oranges and lemons, simply replace the zests with bark, which will give more texture!
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