Orange florentines
Chef:
Catherine Fulvio
Prep:
15 mins
Cook:
15 mins
Many people consider florentines to be of French origin, but in fact the recipe came from
Florence during the Renaissance and was later brought to France. Making florentines is
suitable for slightly older children – just keep an eye on them when they are taking the trays
in and out of the oven and when they are shaped with a cutter while still hot. After baking
these, the kitchen will be filled with a comforting orange aroma. For a deluxe version, drizzle
with good-quality melted chocolate, or dip one half of each biscuit in the melted chocolate.
160g flaked almonds
100g plain flour, sifted
4 tbsp chopped glacé cherries
zest of 1 orange
150g caster sugar
120g butter
90g golden syrup
50ml cream
Preheat the oven to 180°C / 350°F / Gas Mark 4. Line 2 baking trays with baking parchment.
Place the almonds, flour, cherries and orange zest into a large bowl.
Place the sugar, butter and golden syrup in a medium saucepan over a low heat, then stir
in the cream. Once the sugar and butter have melted, add this to the dry ingredients and
stir well.
Place walnut-sized spoonfuls of the mixture on the lined trays to form a perfect circle
and flatten them.
Bake for 12 minutes, until golden. Keep an eye on them to make sure they don’t burn.
Remove from the oven and immediately reshape the circles with a cookie cutter as necessary.
Transfer to a wire rack to cool. Repeat until all the mixture has been used up.
Turn a few used tins upside down on a tray, brush them with butter and place the hot florentines over them to create a basket shape.
When cold, fill with ice cream, chopped marshmallows and strawberries.
Serves
makes 24 depending on size
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Fruit, Nuts
Recipe Type
Cakes & Baking, Cake Stall, Cookies & Biscuits
Level of Difficulty
Easy
The recipe was taken from Catherine Fulvio's Bake Like an Italian. The book is available to buy now from Gill & Macmillan Books and Amazon.
