Almond and Orange Florentines
Photography by Aaron McLean.
Traditional Florentines contain nuts, candied peel and dried fruit, but I prefer making a very simple version. Mine only contain nuts bound together in a rich caramel batter to form a very crisp, lacy biscuit.
INGREDIENTS
50 grams butter
50 grams caster sugar
¼ teaspoon sea salt
2 teaspoons finely grated orange zest
3 tablespoons plain flour
1 tablespoon golden syrup
1 tablespoon cream
½ cup slivered almonds or ¼ cup each slivered almonds and roughly chopped hazelnuts
METHOD
Line a baking tray with baking paper or non-stick foil.
Preheat the oven to 170˚C.
Put the butter, sugar, salt and orange zest in a medium saucepan over a low heat. Stir continuously until the butter has melted then stir in the flour to make a thick paste. Take off the heat and stir in the golden syrup and cream, beating well to combine then stir in the nuts. The mixture will be thick. Transfer to a bowl and refrigerate until cold.
Place 6 heaped teaspoons of mixture on each tray, spacing them well apart then gently flatten to a 5 cm circle. The Florentines will spread to about 10 cm wide.
Bake for 5-6 minutes, turning once for even browning, until a good golden colour. Cool on the tray for 10 minutes then carefully transfer to a cooling rack. Repeat with the remaining mixture. The Florentines will keep in a sealed container for 2-3 days. Makes 12
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