Florentines
Dried and candied fruit and nuts, held together with sugar and coated with chocolate on the bottom.
Servings 18 cookies
Equipment
- 2 Baking sheets greased or with silpat
Ingredients
- 110 grams Almonds
- 98 grams Crystalized ginger
- 42 grams Golden raisins
- 28 grams Butter, unsalted 2 tbsp worth
- 67 grams Sugar, granulated
- 18 grams AP flour
- 150 grams Heavy cream
- 4 ounces Semi-sweet chocolate For brushing.
Instructions
- Preheat oven to 375 deg. Fahrenheit.
- Chop the almonds so there is a mix of big and small pieces. If you're using slivered almonds, you can skip this step.
- Chop the candied ginger and golden raisins into small, even pieces
- Using a sauce pan, melt the butter and sugar on a low temperature, don't let it burn.
- Add the flour to the butter and sugar, the mixture should come together into a ball
- Remove the pan from the heat and whisk in the heavy cream. The mixture shouldn't have any lumps in it so put the pan back on low heat if needed to whisk any lumps out.
- Remove the pan from the heat once the mixture is smooth and stir in the almonds and fruit.
- Dollop a heaping teaspoon of the mixture onto the greased or silpat lined baking sheets. Leave plenty of space between them since the florentines will spread out during baking.
- Bake for 10-12 minutes or until the edges of the florentines are golden brown.
- Take the florentines out of the oven and leave in the pan for a few minutes to firm up. If they need to be pushed back into shape a bit, you can do that now since they're going to be quite soft and workable.
- Once firm enough to hold their shape, lift them up with a metal spatula and transfer to a wire rack to cool completely, leaving them flat.
- Once the florentines are completely cool, melt the chocolate and using a pastry brush, brush the bottom of the florentines, ensuring a thick, even coat.
- If desired, you can add patterns to the chocolate before leaving to cool. Otherwise, leave to dry and enjoy.