- November 2014
- Makes 28-30
- Hands-on time 25 min, oven time 40 min
Florentine biscuits are famous for their fabulously chewy-yet-crunchy texture due to their richly-packed fruit and nut content. These florentines are bursting with stem ginger, candied peel, almonds and cranberries, all lodged inside crisp caramel discs and finished with a lick of dark chocolate. Heaven.
Don’t forget to check out this fantastic hybrid bake too: our florentine shortbread fingers.
- 4g (1.8g saturated)
- 4.3g (3.8g sugars)
Don’t worry if you don’t finish up with perfect rounds – rustic is good. The florentines are also hardier than they look, so even if they spread out and become very thin during cooking, you can mould them back into shape in step 4 and they’ll harden as they cool.
The florentines will keep for up to 2 weeks if you store them in an airtight container.
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