Florentines

Florentines

By
From
Scandinavian Baking
Makes
40 small florentines
Photographer
Columbus Leth

These are small, tasty, luxury cakes. Eating them always makes me feel like I should be in Florence, sitting late at night at Caffè Rivoire at Piazza della Signoria more or less by myself, enjoying the enchanting city.

Ingredients

Quantity Ingredient
150g caster sugar
50g honey
50ml single cream
50g butter
150g candied orange peel, finely chopped
200g blanched almonds, sliced
200g tempered chocolate, see note

Method

  1. In a saucepan, heat the sugar, honey, cream and butter until boiling, then let it boil for a few minutes. Remove from the heat, stir in the candied orange peel and almonds, then cool, cover and place in the refrigerator for one hour.
  2. Preheat the oven to 200°C.
  3. Place teaspoons of the fruit and nut mixture on baking trays lined with baking parchment, leaving 3–4cm between each. Bake for eight minutes, then take them out and push the edges back with a spoon, where they have spread, to make each Florentine smaller once more. Bake for five to seven minutes longer, until golden brown. Leave to cool a little on the trays, then carefully transfer to a wire rack with a palette knife to cool completely.
  4. Dip half of each florentine in the chocolate, then place them on a sheet of baking parchment until the chocolate has set.

Note:

  • Tempered chocolate

    Why temper chocolate? It’s simple: if you heat chocolate without controlling the crystals in the cocoa butter through tempering, you risk it losing its shine and having stripes when it dries. If you want a shiny finish with a nice snap, you have to temper the chocolate! This is the easy way to do it, though you will need a sugar thermometer.

    Chop best dark chocolate (at least 60% cocoa solids) finely, take two-thirds of it and place in a heatproof bowl fitted over a pan of very gently simmering water. Make sure the bowl does not touch the water and that the water does not get too hot. When the chocolate has melted and reached 50°C, add the remaining chopped chocolate and mix until all the chocolate has melted. Heat very gently until the melted chocolate reaches a temperature of about 31°C. Now the chocolate is tempered and ready to be used.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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