Recipe: Appetizing Florentine Biscuits
Florentine Biscuits. We've given the classic Florentine a chocolate covered biscuity base so they're perfect for dunking. One of the great confections, these chocolate-covered biscuits are utterly irresistible and so straightforward to make. I like to make mine using macadamias.
Traditional Italian biscuits made from dried fruit and nuts including glacé cherries, almonds and hazelnuts. Crunchy and sweet, these Florentines Biscuits are a favourite classic cookie. Your Florentine Biscuits stock images are ready. You can have Florentine Biscuits using 14 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Florentine Biscuits
- Prepare of Sablé dough.
- You need 220 g of cake flour.
- Prepare 150 g of unsalted butter.
- It's 100 g of caster sugar.
- It's 1 of egg.
- It's 20 g of almond powder.
- It's 1 g of salt.
- Prepare of Appareil (topping).
- It's 60 g of granulated sugar.
- It's 40 g of unsalted butter.
- It's 60 g of heavy cream.
- It's 20 g of mizuame/honey/golden syrup/maple syrup.
- Prepare 20 g of mizuame/millet jelly.
- You need 150 g of sliced almond.
Download all free or royalty-free photos and vectors. Use them in commercial designs under lifetime, perpetual & worldwide rights. From Wikimedia Commons, the free media repository. Transfer the eggs Florentine onto two serving plates and serve immediately.
Florentine Biscuits instructions
- Make sure all ingredients are at room temperature before starting. Sift the cake flour and the caster sugar separately..
- In a bowl, knead the butter until softened. Then, combine the caster sugar..
- Next, whisk the egg and divide into 3 portions. Pour one portion into the butter mixture, mix, then repeat with the other two portions. Keep mixing until it starts to look like mayonnaise..
- Combine the almond powder and salt in the butter mixture and mix..
- Add the cake flour into the mixture in 3 portions, mixing/folding in between (as if you’re cutting the dough)..
- Spread the dough between cling wrap (bottom) and parchment paper (top) and flatten the dough into a 28x28cm square using a rolling pin..
- Flip the dough around so the parchment paper is on the bottom and place in fridge to chill for a minimum of 1 hour..
- After the dough has had time to rest, preheat the oven to 180°C. Then, take the dough out from the fridge and poke holes in it using a fork..
- Lower the oven to 170°C and slightly bake the dough for 18 minutes..
- In the meantime, roast the sliced almonds by baking them at 170°C for 8 minutes..
- Once about 10 minutes of step 9 have passed, combine all the ingredients (except the sliced almonds) from the appareil section in a pot and simmer over medium heat for about 5 minutes..
- Then, after about 5 minutes, add the baked sliced almonds. The appareil mixture and the sablé dough should be finished at the same time..
- Next, spread the appareil mixture over the sablé dough..
- Bake the dough with the appareil for about 20 minutes at 160°C. Make sure to cut the florentines into squares before it completely cools down to prevent it from cracking. You should start cutting while it’s still warm..
These Florentine biscuits are crisp in texture, full of festive fruit flavours and finished off by being dipped in chocolate. They are sure to keep any Christmas visitors happy! A recipe for Florentine biscuits can be easily found on cooking and food websites The best websites are those that are tied to cooking shows on television. The Best Ice Florentine Recipes on Yummly Quick Chicken Florentine Pizza, Italian Pork Cutlet Florentine, Florentine Pork In French Bread Boats.