Recipe : Florentine biscuits

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This cookie with an Italian name is in fact unknown in Italy. Its origin can be found in France in the 17th century and in Germany where it is traditionally eaten at Christmas.

Preparation time: 30 min
Cooking time: 9 min
Serves: 6 people

Meal course: Biscuits/Cookies
Sweets/Confectionery
Desserts
Snack & Tea Party
Posted by: meremichele
Posted on: Wednesday April 6th, 2022

Ingredients

Metric US

Caster sugar: 75 grams; 2.65 ounces
honey: 75 grams; 0.22 cup
Butter: 75 grams; 0.33 cup
Diced candied fruit: 150 grams; 5.3 ounces
Flaked almonds: 75 grams; 2.65 ounces
Plain chocolate: 200 grams; 1.33 cups

Preheat oven to 170°C.
In a saucepan heat the sugar, honey and butter until boiling point and let boil for 3 minutes.
Remove from heat, add candied fruit and almonds and mix well.
Pour 1/2 tablespoon of this mixture in the moulds and put them in the oven for 6mn until they are slightly caramelized
Let cool for at least 1 hour at room temperature then remove from the mold.
Heat the chocolate in a bain-marie and then brush the smooth part of the florentine with a brush.
Put them in the refrigerator for 5 to 10 minutes to dry the chocolate before putting them in a box for a better conservation.