John Myers
Ingredients for 1 servings:
- 150 g almonds, sliced
- 50 g walnuts, chopped
- 50 g macadamia nuts, chopped
- 50 g hazelnuts, sliced
- 250 ml whipped cream or Cremefine
- 2 tbsp butter
- 100 ml maple syrup
- 100 g sugar
- 4 tbsp flour
- 100 g chocolate coating (milk or dark)
Instructions
Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours
Makes about 65 cookies, crispy on the outside, soft on the inside
In a saucepan, gently bring the cream, butter, syrup, and sugar to a boil while stirring. Add the nuts, mix well, bring back to a boil, and remove from the heat. Stir in the flour and let the mixture cool. Use a teaspoon to place heaps of the cookies onto baking sheets lined with baking paper. Bake in a preheated oven at 180°C for 8-10 minutes until golden brown. Remove the cookies from the baking paper and allow to cool thoroughly. Melt the chocolate coating. Place dollops of chocolate coating onto the baking paper, carefully place the cookies on top, and allow to dry thoroughly. Once the chocolate coating has set, the Florentines can be easily removed from the baking paper. The cookies will keep in cookie tins for about 4 weeks. You can vary the nuts as you like, for example, use fewer almonds and more hazelnuts—but we find the combination given tastes best.
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