How to Make Florentine Biscuits. One of the great confections, these chocolate-covered biscuits are utterly irresistible and so straightforward to make. I like to make mine using macadamias, pecans or walnuts, and almonds and with a little cinnamon powder to give added spiciness.
2 Tbsp macadamias
2 Tbsp blanched almonds
2 Tbsp pecans or walnuts
3 Tbsp soft brown sugar
3 Tbsp plain flour
1 Tbsp sultanas
1 Tbsp glace cherries,
chopped into small pieces
1 Tbsp crystallised ginger
1 Tbsp mixed peel
1/4 tsp cinnamon powder
200g dark chocolate
1 tsp butter
2 tsp Grand Marnier
or Cointreau (optional)
Pre-heat oven to 180C. Line a large rectangular biscuit tray with
baking paper. Chop nuts and mix with the flour, sultanas, cherries,
ginger, peel and cinnamon. In a small pan, over medium heat, melt
butter and mix with sugar, stirring until sugar has dissolved.
Stir butter/sugar mixture into the dry ingredients. Put dollops onto
the baking tray leaving 3 or 4cms around each to allow for spread.
Press down to form circles.
Bake for 7 or 8 minutes (less in a fan-forced oven).
When they're cooked, shape neatly with a knife while still hot. Allow
to cool for a few minutes before removing to a wire rack. Melt chocolate
in basin over a pan of hot water and stir in butter. When smooth mixture
is achieved, stir in the Grand Marnier or Cointreau (if using). Apply
melted chocolate to the biscuit with a spoon, spreading to coat evenly.
Finish by running the tines of a fork across the chocolate to make a
Degree of difficulty:Medium
Keepability: Keep for serveral days in an airtight container.
Do not refrigerate.
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