Floretines are thin flaked almond and caramel cookies coated with dark chocolate. Now I use the term "cookies" loosely a the flaked almonds are held together by the caramel. They are also studded with dried fruit such as orange rind and/or dried cherries.
Once baked in the oven the little Florentines caramelize and harden. They are then coated with dark chocolate.
Check out these simple step-by-step instructions for making Florentines.
- 150g (5.25 oz) unsalted butter, cubed
- 250g (8.5 oz) dark chocolate
- 65g (2.5 oz) dried, mixed peel
- 170g (6 oz) flaked almonds
- 100ml cream
- 150g (5.25 oz) caster (berry) sugar
- 75g (2.5 oz) glucose syrup
- 45g (1.5 oz) honey
- 25g (1 0z) flour
- 1 tsp vanilla essence
- Cooking oil spray
- Special equipment: pastry brush, 12-hole muffin tin
- Makes 15-18
- Measure out all the ingredients.
- Line a 12-hole muffin tin with baking paper. Spray each hole with a little cooking oil spray.
- Pre-heat the oven to 350F (175C).
- Place butter, cream, sugar, glucose, vanilla essence and honey in a saucepan. Stir with a wooden spoon to dissolve over a medium heat until the mixture becomes thick and syrupy. Keep stirring and allow the mixture to bubble and thicken for 5 minutes.
- Take mixture off heat and add the flour, almonds and mixed peel. Stir well with a wooden spoon to combine.
- Spoon about 1 tablespoon into each lined hole and press down to make sure the mixture is evenly spread. Florentines should be quite thin so don't make them too thick.
- Bake in the oven for 5-8 minutes or until golden. Remove from oven and allow to cool. Once cooled, remove the florentines from the muffin holes and gently peel off the baking paper. Set aside while you make the chocolate coating.
- Melt chocolate in a bain marie. Fill a saucepan 1/4 full of hot water and bring it to a simmer. Fit the bowl snugly into the rim of the saucepan so that the bowl is suspended over the gently simmering water. Make sure the bottom of the bowl does not touch the water otherwise it will overheat and seize up. Allow the chocolate to gently melt. Once melted, remove the bowl from the saucepan and stir it with a clean, dry spoon until smooth.
- Once the chocolate has cooled slightly, use a pastry brush to brush one layer of chocolate over the smooth side of the florentine. Wait for a minute before adding another coating. You can use a fork to make wavy patterns in the chocolate or leave them as they are. Allow the chocolate to set then serve.
- Store floretines for up to a week in an airtight container.