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Member since 2009

Serves 20 | Prep Time 10 minutes | Cook Time 30 minutes


115g blanched almonds
115g hazelnuts
115g brazil or cashew nuts
120g candied citrus e.g. mandarin, orange or lemon
200g glace cherries
1/2 cup sultanas
1/2 cup honey
1/2 sugar
50g plain flour
1/4 teaspoon all spice
1 teaspoon cinnamon
150g dark chocolate
1tsp vegetable oil or butter

Preheat oven to 170 degrees C. Line a 20cm round cake tin.

Toast the nuts together in a baking dish for about 10 minutes or until golden & fragrant. Remove from oven and allow to cool slightly. Pour nuts into a teatowel and rub to remove skin.

In a bowl, combine chopped candied citrus, cherries, sultanas, flour & spices. Chop the nuts coarsley and add to bowl.

Heat the honey and sugar together in a saucepan until sugar dissolves. Add to the nuts & fruit and stir to combine.

Pour into cake tin and flatten the surface.

Place in oven & bake for 25 minutes. Allow to cool in tin.

When cool, combine chocolate & oil in a glass bowl over a pot of simmering water, and stir until melted. Pour over the top of cooled florentines. Allow chocolate to set and remove from tin.

Cut into squares or wedges & serve.

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