Fabulous Florentines
This fabulous florentine recipe was shared with me by a pastry chef I once worked with. I’ve had to scale down the quantities as it truly was a commercial sized recipe.
These make a tasty gift and just happen to be gluten free.
ingredients
- 75g butter
- 225g caster sugar
- 50ml liquid glucose
- 60ml honey
- 150ml cream
- 100g mixed peel
- 75g glace cherries
- 300g flaked almonds
- 125g nuts roughly chopped
- 30g pistachio, roughly chopped
dark chocolate, melted to decorate – optional
method
Heat the oven to 180 degrees Celsius.
Melt the butter, sugar, glucose, honey and cream together in a pan over a medium heat stirring well until combined and smooth.
Mix together the fruit and nuts in a bowl. Pour the liquid over the dry ingredients and stir well.
Dollop spoonfuls of mix onto lined greased baking sheets with plenty of room in between, as they will spread.
Bake until golden all over (10-12 mins) then while still warm use an egg ring to shape the edges of each biscuit. This is the key to neatening up those shaggy edges. Leave to cool completely on the tray before removing to a cooling rack.
If you feel the need to add chocolate, drizzle the melted chocolate on the underneath side only. A fork dipped in the liquid chocolate should help you achieve the required wavy drizzles. Once set, store in an air-tight container.