CHOCOLATE FLORENTINES RECIPE RECIPES

Steps:

• 1. Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.
  2. Finely chop the dried fruit or peel.
  3. Place a small saucepan over a low heat and add the sugar, butter and flour, stirring to combine. Keep stirring until the sugar has dissolved, then gradually add the crème fraîche.
  4. Take off the heat and stir in the flaked almonds, seeds and dried fruit or peel.
  5. While it’s still warm, use teaspoons to drop little mounds of mixture onto the baking sheets, leaving a few centimetres between each one to allow them room to spread.
  6. Bake for 12 to 15 minutes, until golden. Leave to cool a little on the sheet before cooling on a rack.
  7. Meanwhile, melt the chocolate in a bowl over a saucepan of simmering water, then, using a spoon, drizzle it over the florentines.
  8. Let the chocolate set completely, before transferring the biscuits to boxes, or wrapping in greaseproof paper and ribbons.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
• Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
• Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
• Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
• Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.