Joanna, the producer at The Chrissy B Show, can vouch for these being very more-ish particularly the dark chocolate ones! The recipe comes from an old copy of Country Homes and Interiors magazine and the results are met with rapture every time I make them. They also make a lovely present for special occasions or to say thank you to a host. I used 3 different chocolates to make the photo more interesting but you may choose to use just the one. I estimate that you need about two squares of thick block chocolate - melted - to cover each Florentine. The recipe says it makes 20 but I prefer to make 15 that are a little larger.
4 tbsps double cream
30g glace cherries
30g mixed chopped candied peel
125g flaked almonds (crushed into pieces not dust with the end of a rolling pin or similar)
15g plain flour
Chocolate (as above) to decorate
- Pre-heat the oven to 180 degrees C/350 degrees F/Gas Mark 4. Melt the butter, cream and sugar in a saucepan over a gentle heat. Bring to the boil then remove from heat.
- Chop the cherries into small pieces and add to the mixture along with the peel, crushed almonds and flour. Bind together into a sloppy mixture.
- Line a baking sheet with greaseproof paper. Spoon a little mixture on to the tray and gently spread it into a circle with the back of a teaspoon. Continue spooning out and spreading the mixture leaving space between should the Florentines spread further whilst cooking. Depending on the size of your baking sheet you may have to cook half the mixture at a time. Bake for 5-7 minutes until golden brown at the edges. Some ovens - like mine - are a little temperamental and take slightly longer. They definitely need to be golden brown at the edges before you take them out of the oven!
- Using an upturned glass or pastry cutter, ease the soft mixture back into a round shape before it cools and sets. Lifting them carefully with a pallet knife or fish slice, place the Florentines on a wire rack to cool.
- Break the chocolate into pieces and place in a heatproof bowl sitting in a pan of simmering water. The bottom of the bowl should not touch the water. Remove the pan from the heat and spread the choclate over the base of each biscuit then, after the chocolate has cooled slightly, finish by making wavy lines in the chocolate with a fork