Florentines are one of my Dad’s favourite treats. When I was little he would buy a bag of these from a bakery in North Oxford. I loved the zig-zag indentations on the chocolate & almonds encased in the golden toffee. However, I always spat out the glacé cherries, I still don’t understand why they were ever invented…In my recipe I’ve experimented with different types of dried fruit and I ended up using dried persimmon. For time saving, instead of coating the bottoms with chocolate frosting I drizzled melted chocolate over the tops. This also is a healthier option to this sweet treat.
1 1/4 cup flaked almonds
½ cup sugar
½ cup double cream
3 tbsp butter
1/3 cup rice flour
¼ cup crystallized ginger, finely chopped
¼ cup dried fruit finely chopped (for example cranberries, sultanas, dates, candied peel or a combination of everything, or glacé cherries if you like)
¼ cup dark chocolate (about 25g)
- Preheat the oven gas mark 4
- In a sauce pan, combine the sugar, cream and butter. Bring to the boil then take off the heat.
- Add the rice flour, flaked almonds, chopped ginger & persimmon to the mixture. Combine well.
- On a prepared baking sheet, drop teaspoon size amounts of batter, leaving 5cm around each Florentine to allow for spreading. You may find it that you will have to bake these in batches.
- Bake in the oven for 8-10mins, taking care not to burn them.
- Let the Florentines cool slightly before removing them from the baking sheet, as they’ll be soft and tend to break. Once cool, they’ll become brittle and easier to handle.
- Melt the chocolate in the microwave and drizzle over the Florentines