Nigellas Florentines Recipes

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NIGELLA'S FLORENTINES



Nigella's Florentines image

Nutty, chewy and delicious, these Florentines make a wonderful gift. The plain chocolate is a good foil for the sweetness of the biscuits.

Provided by Choclette @ Tin and Thyme

Categories     Afternoon Tea

Time 30m

Number Of Ingredients 10

25 g unsalted butter
90 g golden caster or granulated sugar(I used vanilla sugar)
15 g plain flour
150 ml double cream
50 g Brazil nuts - chopped into rough chunks
50 g flaked almonds
30 g crystallised pineapple
20 g mixed peel
80 g mix of sour cherries, raisins and goji berries or cranberries
150 g dark chocolate (Couverture or cook's chocolate buttons are best.)

Steps:

  • Melt the butter at a low heat in a medium sized pan.
  • Add the sugar and stir to dissolve.
  • Beat in the flour as if making a white sauce.
  • Remove from the heat and whisk in the cream. Beat until smooth, then stir in the fruit and nuts.
  • Place teaspoonfuls, well spaced apart, on baking trays lined with baking paper. The mixture will spread.
  • Bake in a preheated oven at 180℃ (350℉, Gas 4) for 10 minutes. The florentines are done when the edges have turned a golden brown.
  • Leave to cool for a couple of minutes, reshaping them into rounds quickly if needed, then transfer to a wire rack to cool completely.
  • Melt the chocolate in a bowl set over a pan of nearly boiling water.
  • Spread the melted chocolate over the backs of the Florentines with a palette knife or back of a spoon. Place chocolate side up onto a sheet of baking paper and leave to set.

Nutrition Facts : Calories 100 kcal, Carbohydrate 10 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 4 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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