Florentines - French. If there was such a thing as a prize for the very best biscuit in the world, one bite of a Florentine would tell you this was the winner. Absolutely top drawer and perfect if you want to give a special homemade present at Christmas. Makes about 20 This recipe is from Delia's Cakes Start by putting the butter together with the sugar and flour in a small, heavy-based saucepan over a very low heat, and keep stirring until the mixture has melted.
Now gradually add the cream, stirring continuously to keep it smooth. Then add all the remaining ingredients, except the chocolate. Stir thoroughly again, then remove the saucepan from the heat and put the mixture on one side to cool. You’ll find it easier to bake one sheet of the Florentines at a time, so now place heaped teaspoonfuls of the mixture onto one of the prepared baking sheets, spacing them about 2.5cm apart (to allow the mixture room to expand while baking).
Repeat with the second batch. Cherry & coconut Florentines. Food - Recipes : Sour cherry and stem ginger florentines. Ruby Tandoh's cranberry and chocolate florentines recipe | Ruby bakes. Those flimsy tubs of mixed fruit peel don't need to be condemned to an eternity in the shadowy depths of the kitchen cupboard. Perhaps it's not the most exciting ingredient, but with a little care peel can really lift a dish. Here are a couple of recipes that let it shine: Cranberry, orange and dark chocolate florentines These jewelled treats are a long way from the sea of beige that dominates our British biscuit tins. Makes 1640g flaked almonds 80g unsalted butter60g light brown soft sugarZest of 2 oranges40g plain flourA large a pinch of salt100g dried cranberries50g mixed peel200g dark chocolate 1 Preheat the oven to 180C/350F/gas mark 4. 2 While the flaked almonds are being toasted, melt the butter over a low heat. 4 In a bowl, mix the flour, salt, cranberries, peel and almonds, tossing to coat the fruit with flour. 5 Line a large baking tray with parchment. 6 Cook each batch for 10-12 minutes, or until the edges of each florentine are lacy and golden brown.
Oliebollen. Macadamia, Cranberry And White Chocolate Florentines Recipe. White Chocolate Florentines with Cranberries & Pistachios. Florentines (Italy) Recipe. Directions Chocolate Topping, optional: Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Optional chocolate topping: Put the chocolate in a medium heatproof bowl.
For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. For chocolate decor: Drizzle melted chocolate over Florentines as desired. Dark and White Chocolate Florentines - Oak Cottage Recipes. *Dark and White Chocolate Florentines*Makes about 24 Sticky, crisp, chewy, gooey. Moreishly addictive. 50g of butter (3 1/2 TBS)50g of caster sugar (2 TBS)3 TBS double cream25g of flaked almonds (1/4 cup)75g of mixed nuts, chopped (Pistachios, walnuts, hazelnuts, etc.) 3/4 cup4 glace cherries, chopped50g of mixed glace fruits (apricots, pineapple, peel, angelica) chopped (1/3 cup)25g of plain flour (1 heaped TBS)50g of white chocolate(2 ounces)50g of dark chocolate(2 ounces) Preheat the oven to 180*C/350*F/ Gas mark 4. Line two baking sheets with parchment paper. Set aside. Gently heat the butter, sugar and cream together until the butter melts. Bake for 10 minutes, until golden. Break the white and dark chocolates into individual bowls.