Florentines Coated In Dark Chocolate

Head straight on to the recipe for Florentines ♥

Florentines are traditionally made using nuts and dried fruit. These biscuits have been around since the 17th century and are usually coated on one side with chocolate. Typically one would use candied cherries but I have made mine using citrus peel and dried cranberries.

Florentines

I am totally behind the concept of acknowledging where I source my recipes or ideas from, if the source is reliable. But I cannot see the point of acknowledging a person’s recipe when it is so wrong it either fails dismally or the ingredients listed are way off in their weights. I found a recipe for Florentines which I used as the base for the ones I have made here. The recipe called for 200g of chocolate to decorate the Florentines with. I decided I would not bother to coat all of them and blissfully went about melting 100g of dark chocolate. Well, I ended up covering all of the biscuits as I had more than enough chocolate! I used a total of 20g and wonder how on earth the extra zero found its way into the recipe. Was this a typo? Did someone actually road test the recipe once it was written up, or did someone just make it up as they went along?

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5 from 3 votes

Recipe For Florentines

These biscuits are a perfect treat to enjoy with a cup of coffee
Recipe Category: Baking
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • Peel of 1 grapefruit
  • Peel of 1 orange
  • 50 g butter
  • 50 g fructose
  • 50 g honey
  • 50 g flour
  • 25 g blanched almonds, finely chopped
  • 25 g walnuts, finely chopped
  • 25 g cranberries, finely chopped
  • 20 g dark chocolate

Method

  • Preheat the oven to 160° Celsius
  • Bring a small pot of water to the boil
  • Add the citrus peel and blanch for 1 minute
  • Remove and refresh in a bowl of ice water
  • Drain, pat dry and chop finely
  • Weigh off 50g and set aside
  • Place the butter, fructose and honey into a small saucepan
  • Over a medium temperature heat until the butter and sugar melts
  • Remove from the heat and add the citrus peel, flour, nuts and cranberries and mix until combined
  • Using a teaspoon, place the mixture onto a lined baking tray, leaving space for spreading, and flatten slightly
  • Bake for 10 minutes
  • Turn out onto a wire rack to cool until completely cold
  • Melt your chocolate over a bain-marie and brush on to the bottom of each florentine
  • Leave to set and store in an airtight container

Notes

I made 21 biscuits

Click on the links for conversions and notes.

What I blogged June 16:


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