Turkish delight florentines

Turkish delight florentines

By
From
Saha
Makes
15 biscuits
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
50g unsalted butter
125ml pure cream
125g caster sugar
440g flaked almonds
60g plain flour
300g best-quality dark chocolate
8 pieces rosewater turkish delight, finely chopped

Method

  1. Preheat the oven to 160°C. Grease and line 2 baking trays with parchment.
  2. Put the butter, cream and sugar in a small heavy-based saucepan and bring to the boil. Remove from the heat. Allow to cool slightly then stir in the almonds and flour.
  3. Drop teaspoonfuls onto the baking trays, leaving plenty of room between each one for spreading. Flatten slightly with a wet fingertip. Bake for 8–10 minutes, until the biscuits are a light golden-brown. If you like, at this stage you can cut the biscuits into neat circles with a pastry cutter, before returning them to the oven to finish cooking. Bake biscuits for a further 8 minutes until they are a deep golden-brown.
  4. Remove from the oven and, while they are still warm, scatter with the pieces of Turkish delight. (Alternatively, scatter the Turkish delight onto the melted chocolate before it sets.) Once the biscuits are cool and firm transfer them to a wire rack. Melt the chocolate and brush a thick coat onto the flat sides of the biscuits. Use a fork to create the traditional wavy pattern.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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