Originally from Brittany in northern France, these biscuits can also be coated with milk or white chocolate. I recommend you enjoy them with a strong coffee at the end of a meal or as an afternoon treat.
Ingredients
- 100 g caster sugar
- 50 g plain flour
- 120 ml fresh double cream
- 25 g runny honey
- 15 g butter
- 125 g flaked almonds
- 60 g orange peel
- 60 g lemon peel
For the Chocolate Icing
- 120 g dark chocolate (70%), chopped
- 10 g butter
How to Make It
- Mix the plain flour with the caster sugar and pass though a very fine sieve.
- Put the cream, honey and butter in a pan and bring it slowly to the boil. Off the heat, incorporate the sifted flour and caster sugar all in one go, stir with a whisk and bring the mix back to the boil. Remove the pan from the heat and use a spatula to incorporate the flaked almonds, orange and lemon peel.
- On 2 trays lined with a silicone mat or 2 non-stick baking trays, place small quantities of mix in staggered rows using a teaspoon (metal rings can be used to control the shape of the florentines while baking). Flatten them out using your fingertips and bake for 10 minutes, then turn the tray and continue baking for 4–6 extra minutes until golden brown. Cool on the tray (the metal rings must be removed while they are still warm, with a knife tip).
- To make the chocolate icing, put the chocolate and butter in a bowl and melt in the microwave at a medium power for 1 minute, then check and stir with a spatula. Repeat this step every 30 seconds until both are melted. Alternatively, melt them slowly in a bainmarie.
- Turn the florentines upside down and spread over a teaspoon of chocolate icing. Decorate them using a fork or a decorating comb and leave the chocolate to set at room temperature.
- The dark chocolate florentines will keep for a few days in an airtight container.
