Thursday, April 11, 2013

Almond and Orange Florentines recipe

Almond and Orange Florentines
Almond and Orange Florentines

Traditional Florentines contain nuts, candied peel and dried fruit, but I prefer making a very simple version. Mine only contain nuts bound together in a rich caramel batter to form a very crisp. lacy biscuit

Makes 12

Almond and Orange Florentines ingredients: 50 grams butter. 50 grams caster sugar. 1/4 teaspoon sea salt. 2 teaspoons finely grated orange zest. 3 tablespoons plain flour. 1 tablespoon golden syrup. 1 tablespoon cream. 1/. cup slivered almonds or 1/4 cup each slivered almonds and roughly chopped hazelnuts

Almond and Orange Florentines recipe: Line a baking tray with baking paper or non-stick foil. Preheat the oven to 170C. Put the butter, sugar, salt and orange zest in a medium saucepan over a low heat Stir continuously until the butter has melted then stir in the flour to make a thick paste. Take off the heat and stir in the golden syrup and cream, beating well to combine then stir in the nuts. The mixture will be thick. Transfer to a bowl and refrigerate until cold. Place 6 heaped teaspoons of mixture on each tray, spacing them well apart then gently flatten to a 5 cm circle. The Florentines will spread to about 10 cm wide. Bake for 5-6 minutes, turning once for even browning, until a good golden colour. Cool on the tray for 10 minutes then carefully transfer to a cooling rack. Repeat with the remaining mixture. The Florentines will keep in a sealed container for 2-3 days. By then, the almond and orange florentines is ready