Florentines have their origins in Italy. They are a chewy delight and are rich with fruity flavors. Various kinds of fruits and nuts can be used in this recipe. They make a great snack for the kids (and adults too).
Apricot And Almond Florentines
- Preheat the oven to 350°F/180°C. Take 2 baking sheets or more, and line them with baking paper.
- Put the butter, sugar, and syrup in a small heavy-based saucepan and melt over low heat, stirring occasionally, until all the sugar has melted.
- Remove from the heat and stir in the cream, chopped apricots, almonds, and flour. Mix well, until evenly combined.
- Drop the mixture in tablespoonfuls onto the lined baking sheets, about 4 inches/10cm apart, and bake for 10 minutes. The Florentines should have spread considerably and the edges should be golden brown.
- Remove from the oven and immediately neaten the edges by pushing them towards the center, using a large round metal biscuit cutter or a knife.
- Leave the Florentines to cool on the baking sheets for about 1 – 2 minutes, and then slide the baking paper onto a wire rack. Allow them to cool completely before removing them for dipping.
- Place the chocolate in a heat-resistant dish and melt in the microwave on high for a minute. Stir and repeat with 30-second intervals until it’s completely melted.
- Spread the backs of the Florentines with chocolate or simply roll the edges in the chocolate. You can play with white and dark chocolate to make decorative swirls if you like.
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