Thursday, 4 September 2014

Honey Almond Florentines

Hey Guys! Its been a while since I've done some kind of biscuit so I was just searching around for ideas and came across florentines. I kind of feel like florentines are hidden away -they're not the prettiest or the most delicate looking cookie out there but I can honestly say that they are one of the most flavourful that I've ever made! 


Honey Almond Florentines

A florentine is not made from a traditional biscuit or cookie dough with flour, butter and sugar. The mixture is formed by combining a syrup made from honey, butter, cream and sugar combined with nuts, flavouring and a little bit of flour. This creates a very different texture and flavour, giving florentines a distinctive taste. 



Honey Almond Florentines

I really enjoyed the caramel flavour of these florentines combined with the zesty orange taste and the crunch of the almonds. I also adore the fact that these are 100% vegetarian, not even containing any egg at all; making these popular amongst my vegetarian friends! I was expecting them to go slightly flatter and to have more of a 'lacey' pattern but I have to admit I was happy with the outcome as it left the centre of the florentines slightly chewy which I personally enjoyed! 


Although florentines traditionally have their bottom side covered in chocolate, I thought they they tasted great on their own so just added a drizzle of chocolate on top instead of covering the entire bottom! 



Honey Almond Florentines

Hope you guys enjoy this one! 

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves: 16


Ingredients: 


2 cups sliced and blanched almonds

2 tbsp plain flour
3 tsp grated orange zest
3/4 cup sugar
1/2 cup unsalted butter
1/3 cup whipping or heavy cream
2 tbsp honey
1/4 cup melted dark chocolate

For the Florentines: 

Position the rack in the center of the oven and preheat the oven to 350 degrees F.


Line a large baking tray with baking paper. 

Stir the almonds, flour and zest in a medium bowl. 

Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil then remove the pan from the heat.

 Stir in the almond mixture and leave the mixture to cool for 20 minutes, stirring occasionally. 

Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the mixture onto each baking tray, spacing evenly apart. Flatten the mixture slightly with your finger.



Bake the cookies until they are golden brown, about 15-20 minutes. 

Once done, remove from other and gently slide florentines off baking paper onto a cooling rack.

Melt chocolate over a double boiler or in the microwave and use a teaspoon to drizzle chocolate over florentines as desired. 

Leave chocolate to set then serve. 

Recipe Source: Food Network