Often attributed to the Italians, it is believed that Florentines were actually created in the royal French kitchens in the late 1600s in honour of their Tuscan in-laws, hence their name. Admittedly a little confusing for us, but incredibly flattering for the in-laws!
- melted butter, to grease
- 200 g flaked almonds
- 150 g sour dried cherries, finely chopped
- 150 g candied orange rind, finely chopped
- 75 g (½ cup) plain flour
- 75 g butter, cubed
- 75 g (⅓ cup) caster sugar
- 115 g (80 ml/⅓ cup) honey
- 200 g good-quality dark chocolate (70% cocoa), melted and cooled (see Baker’s tips)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 160°C (140°C fan-forced).
Line an oven tray with non-stick baking paper. Brush the inside of six 7.5 cm metal egg rings (see Baker’s tips) with a little melted butter to grease and place on the lined oven tray.
Combine the flaked almonds, dried cherries, orange rind and flour in a large bowl and stir to combine evenly.
Combine the butter, sugar and honey in a small saucepan and stir over medium heat until the butter just melts and the mixture is well combined. Add to the almond mixture and stir gently with a large metal spoon or spatula until evenly combined.
Spoon 1½ tablespoons of the mixture into an egg ring to fill half way and use the back of a metal spoon to spread, leaving it a little uneven if you want. Repeat with more mixture and the remaining five egg rings.
Bake in preheated oven for 25 minutes or until golden and cooked through. Remove from the oven and cool on the trays for 5 minutes before removing the egg rings. Grease the egg rings again with a little more melted butter and repeat with the remaining mixture in batches.
Use a palette knife or the back of a teaspoon to spread a generous amount of melted chocolate over the underside of a florentine to cover. Place on a wire rack, chocolate side up and set aside for 1 hour or until the chocolate sets. Repeat with the remaining cooled florentines.
• The longer the chocolate cools the thicker it will become and the more defined the ‘swirls’ of chocolate will be.
• Non-stick egg rings are perfect to use to make these florentines, but they will still need to be greased.
• These florentines will keep in an airtight container or jar in a cool dark place for up to 2 weeks.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
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Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray.