- Cooking Time: 15 - 20
- Servings: 30
- Preparation Time: 15
- (Makes 30)
- 1/2 cup double cream
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 2 Tbsp clear honey
- 1 1/4 cups flaked almonds
- 1/3 cup plain (all-purpose) flour
- 1/2 tsp ground ginger
- 1/3 cup diced candied orange peel OR glace cherries if you'd prefer
- 1/2 cup diced preserved stem ginger
- 200g/7oz plain (semisweet) chocolate, chopped
- 150g/5oz good quality white chocolate, chopped
- 1. Preheat the oven to 180C/350F. Lightly grease two large baking sheets. Heat the cream, butter, sugar and honey in a pan over a medium heat, stirring constantly until the sugar has dissolved. Bring the mixture to the boil, stirring constantly.
- 2. Remove from the heat and stir in the almonds, flours and ground ginger until thoroughly blended. Stir in the orange peel or glace cherries, preserved stem ginger and 1/3 cup chopped plain chocolate.
- 3. Drop teaspoonfuls of the mixture on to the prepared baking sheets at least 7.5cm/3in apart. Spread each round as thinly as possible with the back of the spoon. (Tip: Dip the spoon in water to prevent it from sticking.)
- 4. Bake in batches for 8 - 10 minutes, until the edges are golden brown and the cookies are bubbling. Do not under-bake or they will be sticky, but be careful not to over-bake as they burn easily.
- 5. If you wish, use a 7.5cm/3in biscuit (cookie) cutter to neaten the edges of the florentines while on the baking sheet.
- 6. Remove the baking sheet to a wire rack to cool for 10 minutes. Using a palette knife or metal spatula, transfer the florentines to the wire rack to cool completely.
- 7. In a bowl set over a small pan of hot water, melt the remaining plain chocolate. Cool slightly.
- 8. In a separate bowl, melt the white chocolate in the same way. Remove the bowl from the pan and cool for about 5 minutes, stirring occassionally until the chocolate is slightly thickened.
- 9. Using a small palette knife or metal spatula, spread the flat side of half the florentines with the plain chocolate, swirling it to create a decorative pattern. Place on a wire rack, chocolate side up.
- 10. Coat the remaining florentines with the melted white chocolate in the same way. Leave in a cool place for about 10 minutes to set.
NotesThis recipe is from my favourite cookbook "The Cookie and Biscuit Bible" by Catherine Atkinson, and is one of my favourite sweet treats. Don't be put off by how finicky it sounds at first - If I can do it, any old head on a stick can!
These delicious sticky treats are great with coffee, and can be stored for up to one week in an airtight container in the refridgerator - Though I doubt they will stick around for that long!
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