John Myers
Ingredients for 1 servings:
- 120 g candied lemon peel, chopped
- 120 g cherry(s) (topping), candied, chopped
- 250 g almond sticks
- 250 g sugar
- 60 g butter
- 250 ml whipped cream
- 4 tbsp flour
- Dark chocolate coating for spreading
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Bring all ingredients except the flour to a boil in a shallow, wide saucepan, then simmer gently for 30 minutes, stirring occasionally. Remove from the heat, sprinkle over the flour, and stir well. Place small heaps on a baking sheet lined with baking paper, spreading them out slightly and flattening them slightly. Bake in the oven at 220°C for about 5 minutes, until golden brown. Remove from the oven and immediately, using two teaspoons, push the melted Florentines together evenly. This must be done very quickly, as the mixture cools quickly and then sets. Only bake one tray at a time. Remove the baking paper, complete with the Florentines, from the baking sheet and allow to cool. Once cooled, spread the back with melted chocolate and allow to set, ideally overnight. Store in a tightly sealed container between layers of cling film (otherwise they will stick together). This will ensure the Florentines are nice and thin and crispy. I’ve also made them in greased mini muffin tins. This has the advantage of not having to push them together, ensuring they turn out evenly round, and allowing you to bake several layers at once using a fan-assisted oven. They’ll be a bit thicker, but still nice and crispy.
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