Florentine Biscuits
A crisp biscuit containing dried fruit and almonds with a chocolate-coated base, often served as an afternoon tea treat.
Ingredients
butter
3 oz (90 g)
sugar
3 1/4 oz (100 g)
chopped cherries
1 oz (30 g)
chopped citrus peel
1 oz (30 g)
raisins or other chopped dried fruit (such as pineapple, ginger, etc.)
2 oz (60 g)
sliced almonds or chopped almonds
4 1/2 oz (135 g)
heavy cream
1 oz (30 g)
couverture chocolate (for decoration)
to taste
Instructions
1
Melt Butter
Melt the butter in a saucepan.
2
Add Sugar and Boil
Add the sugar and bring to a boil, then remove from heat.
3
Add Fruit and Nuts
Add the fruit, then add the almonds and stir to combine evenly.
4
Add Cream
Finally, stir in the heavy cream.
5
Shape the Mixture
Use a spoon to drop small mounds of the mixture onto a greased, floured baking sheet or silicone mat, leaving enough space between mounds for spreading during baking. Flatten the mounds as much as possible before baking.
6
Bake
Place in an oven preheated to 360°F (182°C) and bake until light golden brown.
7
Shape the Biscuits
Once removed from the oven, use a round cutter to tuck the edges inward while the biscuits are still hot, to form perfect circles.
8
Cool Completely
Let cool completely until crisp before removing from the baking sheet.
9
Chocolate Decoration
Temper the chocolate, spread it on parchment paper, and place the biscuits flat-side down on the melted chocolate. Once set, trim the edges to perfect the circles with a cutter. Spread more chocolate over the chocolate-coated side, and when nearly set, use a comb spatula to score wave patterns.
