Florentines with Milk Chocolate
Easy
Florentines with Milk Chocolate – Delicious crunchy almond and candied peel Italian biscuits with milk chocolate
PREP IN
50 MIN
COOK IN
7 MIN
SERVE
24
Florentines with Milk Chocolate
Easy
PREP IN
50 MIN
COOK IN
7 MIN
SERVE
24
Introduction
Florentines with Milk Chocolate – Delicious crunchy almond and candied peel Italian biscuits with milk chocolate
Ingredients
- 75g unsalted butter
- 45g light brown sugar
- 6 tbsp flaked almonds, divided
- 2 tbsp plain flour
- 2 tbsp candied mixed peel
- 200g good quality milk chocolate
Method
- 1. Preheat oven to 180°C/350°F/gas 4 and line 2 large baking sheets with parchment paper.
- 2. Combine butter and sugar in a medium saucepan over medium low heat and stir until the butter has melted and the sugar has mostly dissolved. Remove from heat.
- 3. Finely chop 4 tbsp of the flaked almonds as well as the mixed peel. Combine with the remaining flaked almonds and flour in a medium sized bowl, give a quick stir to mix.
- 4. Pour the melted butter and sugar mixture over the dry ingredients and stir until just combined. Drop scant teaspoonfuls of the mixture onto prepared trays leaving at least 6cm (2½inches) between them as the biscuits will spread quite a bit while baking. You may find you only have space for 8 on each baking sheet.
- 5. Bake in preheated oven for about 7 minutes, then leave to cool on a wire rack. Repeat steps with any remaining mixture. Line 2 baking sheets with more parchment paper and set aside.
- 6. Melt the chocolate in a heatproof bowl set over barely simmering water, stirring occasionally until chocolate is smooth. Remove from heat.
- 7. Spread about 1½ tsp of melted chocolate onto the back of each biscuit with the back of a teaspoon or a flat knife. Place biscuits chocolate side up on prepared trays and leave until chocolate is set.
- 8. Will keep for 2-3 weeks in an airtight container.
