Sour cherry mini florentines

Sour cherry mini florentines

By
From
Lucy's Bakes
Makes
30
Prep
10 mins
Cooking time
10 mins
Photographer
Jacqui Melville

I was reacquainted with a childhood friend on a social networking site recently and she said that it was not a surprise to her that I cook for a living. She remembered when we took our Brownie cooking badge she cooked fairy cakes and I turned up and cooked Cornish pasties from scratch and Florentines – we were 10 years old! So here is that same recipe. I am not a huge lover of candied peel (usually found in Florentines) so I simply miss that out. As long as the combination of fruit and nuts in this recipe totals 200 g, you can add whichever ones you like best.

Ingredients

Quantity Ingredient
25g salted butter
65g double cream
75g caster sugar
15g plain flour
100g flaked almonds
50g pistachios or hazelnuts, chopped
50g dried sour cherries, chopped
175g dark chocolate

Method

  1. Preheat the oven to 190°C. Line a baking sheet with baking paper.
  2. Melt the butter, cream and sugar in a saucepan. Stir in the flour and then the rest of the ingredients. Set aside to cool.
  3. Place small teaspoons of the mix onto the prepared baking sheet, flatten them as much as you can and leave a 2 cm gap between each as they will spread. As you flatten it does not matter if there are little holes in the mixture as they will fill out.
  4. Bake for 10 –12 minutes or until an evenly medium golden brown colour, then remove from the oven and leave for a couple of minutes until firm enough to remove. Cool on a wire rack, then transfer to a sheet of baking paper, inverting the Florentines so the smooth underside is uppermost.
  5. Melt the chocolate either in the microwave on a medium-low setting or in a bowl over a pan of boiling water and spread the underside of each Florentine with chocolate. Wait until nearly set then, using a fork, mark wave shapes into the chocolate – this is traditional decoration for a Florentine but not compulsory!
  6. When completely cold, store in an airtight container. Eat within a week.

Note

  • This recipe is vegetarian.

What the testers say

  • DI PALUMBO – ‘You never see these in cake shop windows anymore! I used 70 per cent chocolate and a mix of hazelnuts and walnuts for a really bitter after dinner treat.’

    BEN COLEBY – ‘Toffee, roasted nuts – I love candied peel so added loads to mine. I made a giant one for me too as I thought they were great.’

    SIMON EBBS – ‘Amazingly professional-looking little biscuits that I took to our friends who’d invited us to dinner.’

Tip

  • For a salted caramel nut mouthful, omit the fruit and use a combination of salted roasted nuts and white chocolate.
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