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The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/25818/florentines

LifestyleFOOD.com.au

Maggie Beer's florentines are the perfect accompaniment to morning or afternoon tea.

Ingredients

  • 110g flaked almonds

  • 80g dried Australian apricots

  • 50g verjuice

  • 30g candied orange peel, finely chopped

  • 40g Angelica, finely chopped

  • 1 tsp finely chopped fresh rosemary leaves

  • 1½ tsp finely grated lemon rind

  • Pinch sea salt flakes

  • 100g unsalted butter

  • 80g caster sugar

  • 250g dark chocolate, 70% cocoa

Method

  • 1.

    Preheat the oven to 180°C (no fan).

  • 2.

    Place almonds on a baking tray. Place in the oven and toast for 8-10 minutes or until golden; then set aside to cool.

  • 3.

    Reduce the oven to 160°C (no fan).

  • 4.

    Place dried apricots in a bowl and add verjuice; cover with plastic wrap. Microwave on high for 30 seconds; stir, and then microwave on high for a further 15 seconds. Let stand for 2 minutes, then pour off excess verjuice. Drain well and chop finely.

  • 5.

    Combine chopped apricots, candied orange, Angelica and rosemary in a bowl. Add lemon zest and salt.

  • 6.

    Melt the butter in a large saucepan (20cm) over low heat, add sugar, cook, stirring until mixture comes to the boil and the sugar is dissolved but not coloured. Remove from heat. Stir in almonds and fruit mixture.

  • 7.

    Line two oven trays with silpat mats (or baking paper) and place tablespoonfuls of mixture on the tray, leaving a good distance between for spreading.

  • 8.

    Bake for 15-20 minutes or until golden all over. Remove from the oven.

  • 9.

    Stand to cool slightly approximately 4 minutes. Using a 7cm round cutter, trim the biscuits to size. Leave to set and completely cool on the tray.

  • 10.

    For the tempered chocolate, place 200g of the chocolate in a dry, clean bowl of a double boiler. Place over the base saucepan of barely simmering water and heat to 58°C; remove chocolate bowl from the heat. Add in 50g chocolate and place in a cool area, stir and bring down to 28-29°C. Then warm back up to 30°C. Giving the chocolate a good stir really helps bring all the crystals together.

  • 11.

    Using a small palette knife, spread the chocolate onto the underside of the Florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to fully set chocolate side up on a cooling rack.

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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