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Almond and Cranberry Florentines
Recipe by
Gary Mehigan
from
Good Chef / Bad Chef
100g slithered almonds
75g craisins (dried cranberries)
40g plain flour
2 tsp orange zest
40 unsalted butter
2tbsp brown sugar
2 tbsp golden syrup
100 dark chocolate
Combine almonds, craisins flour and orange zest
Melt the butter, brown sugar and golden syrup, bring to the boil and add to the dry ingredients
Stir and mix evenly. Place table spoon size pieces onto a baking sheet 8cm apart and bake in a moderate 160C oven for 8-10 minutes. Cool
Melt the chocolate and temper if using couverture. Dip the flat base into the chocolate and turn chocolate side up onto a baking rack until set.
Serves
15
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Gary Mehigan
Celebrity Chef
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Good Chef / Bad Chef
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elizabeth byrne
4 months ago
followed the recipe to the letter but they turned out soft and not crisp..... not happy.
Reply to this comment
marina
4 months ago
Me too, but a few days later they are crisp and yummy!
HR5
4 months ago
I also followed the recipe and two hours later in fridge, still soft. Very disappointed. they wern't cheap to make, either
Reply to this comment
Tiny Dancer
4 months ago
I was told once that florentines need to be made in Autumn / Winter in order for them to crisp up. They don't work so well in hot humid climates.
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Marina6
4 months ago
Try adding a teaspoon of baking soda/bi-carb of soda. I found this hardened them up more
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