Florentines, mm just sink your teeth into their crisp interior but than be suprised by the smooth silky chocolate bottom. These biscuits have a similiar texture to brandy snaps, but only the edges snap and the middle is chewy and soft!
Florentines originated from Florence, Italy. I someday dream of visiting Italy, because I want to learn the tricks of the trade from the real Italians. How to make my pasta dough super soft, making cibatta the perfect slipper shape and spinning my pizza in the air like a pro. Those are all current aspirations on my list.
I do not own the rights to this photo.
Beautiful just to look at. My brother went to Florence last year and said he really liked it better than Venus?! Must be good.
Florentines have said to originated from this city. Hence the name, florentines.
These biscuits look so difficult to make because of their lace structure. Put a card saying 'made with love' and give these to someone special. I Guarantee they will be very grateful.
Lets begin the recipe..
Source: Mary Berry
Ingredients
50g buttter
50g brown sugar
50g golden syrup
50g plain flour
25g dried cranberries
50g candied peel, chopped
50g red glazed cherries, chopped in half
25g almonds, finely chopped
25g walnuts, chopped
200g chocolate 70% cocoa solids
Method
-Preheat oven to 180 degrees
-Place butter and sugar in a saucepan and heat slowly until butter has melted
-Remove from heat and stir in flour.
-Add cherries, cranberries,candided peel and nuts into the butter mixture.
-Stir until all ingredients are well distrubuted.
-Bake for 8-10mins on a pre lined tray of baking paper. Leaving a 10cm gap between each biscuit because they spread alot!
-Let them cool on the tray before lifting them off onto a wire rack.
-Melt chocolate over a double boiler and glaze the bottoms of the biscuits.
-Let the biscuits sit upside down until the chocolate has set.
-Serve when chocolate has set.
Thats it. These treats are sure delicate and sophisticated
Until next time lovelies ...
