Delicious Florentines Recipe
Would you like to taste the best ever florentines? This florentines is never going to fail as a dessert. I suggest that you try out this florentines recipe, and tell me how you find it.
Ingredients
8 tablespoons (100 g) butter
3/4 cup (150 g) sugar
3 tablespoons (50 g) honey
1/4 cup (70 ml) whipping cream
Pinch of salt
Grated peel of 1/2 lemon
1-3/4 cups (180 g) sliced almonds
3 tablespoons (30 g) finely chopped candied orange peel
4 oz. (100 g) semisweet chocolate
10 candied cherries
Directions
Grease baking sheets.
Preheat oven to 350°F (175°).
Mix butter, sugar, honey, cream, salt and lemon peel in a medium saucepan.
Bring to a boil then reduce heat.
Continue to boil gently 4 to 5 minutes, stirring constantly until mixture becomes thick and creamy and leaves sides of pan.
Add almonds and candied peel to saucepan; stir well.
Remove pan from heat.
Place heaped teaspoonfuls of mixture well apart on baking sheets.
Flatten mixture slightly with the back of a wet spoon.
Bake florentines 10 minutes or until a rich golden brown.
Cool on baking sheets a few minutes until firm enough to be lifted onto a rack.
Melt chocolate in a double boiler over low heat.
Spread chocolate thickly over undersides of florentines.
Mark into ridges with a fork before chocolate sets and place a halved cherry on top of each one.
Preheat oven to 350°F (175°).
Mix butter, sugar, honey, cream, salt and lemon peel in a medium saucepan.
Bring to a boil then reduce heat.
Continue to boil gently 4 to 5 minutes, stirring constantly until mixture becomes thick and creamy and leaves sides of pan.
Add almonds and candied peel to saucepan; stir well.
Remove pan from heat.
Place heaped teaspoonfuls of mixture well apart on baking sheets.
Flatten mixture slightly with the back of a wet spoon.
Bake florentines 10 minutes or until a rich golden brown.
Cool on baking sheets a few minutes until firm enough to be lifted onto a rack.
Melt chocolate in a double boiler over low heat.
Spread chocolate thickly over undersides of florentines.
Mark into ridges with a fork before chocolate sets and place a halved cherry on top of each one.
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