ITALIAN FLORENTINES

From Florence comes this delightful little biscuit, the fame of which has spread around the world. They can be made in a smaller size to serve with your after-dinner coffee.

YOU WILL NEED: 

• ¼ cup walnuts 

• ¼ cup slivered almonds 

• 1 tablespoon sultanas 

• 1 tablespoon mixed peel 

• 60g ( 2oz ) butter 

• ½ cup castor sugar 

• 5 glace cherries, 

• 15g ( 1/2 oz ) weight 

• 3 pieces glace ginger, 

• 15g ( 1/2 oz ) weight 

• 1 tablespoon cream 

• 125g ( 40z ) dark chocolate 

ITALIAN FLORENTINES RECIPE:

Finely chop almonds walnuts, mixed peel, sultanas, cherries and ginger combine in bowl. ( Alternately place fruit and nuts in a bowl of an electric food processor fitted with a metal blade, process until finely chopped, and transfer to bowl. )

Melt butter in a small saucepan, add sugar, and stir over a gentle heat until sugar dissolves Bring to a boil , and boil gently for 1 minute; do not stir while boiling or the mixture will crystallize; the mixture should just be starting to turn light golden. Add butter mixture and cream to fruit and nut mixture, mix well. 

Spoon heaped teaspoonfuls of mixture onto greased oven trays, allowing room between each for spreading. Four Florentines will fit comfortably onto one tray at a time. For easy handling, it is best to bake only four at a time.

Bake in a moderate oven for 10 minutes or until golden brown Remove from oven; with spatula. push each Florentine into a round shape. Allow to cool on trays for 1 minute then, with a spatula, carefully lift each Florentine from the tray onto the wire cooling rack. Allow to cool and become firm. 

Place chopped chocolate on top of a double saucepan, and stir over simmering water until the chocolate has melted, al low chocolate cooled slightly Turn the biscuits over onto the flat side. Spoon 1 teaspoonful of chocolate on to flat side and spread out to the edge. When the chocolate is almost set, run a fork through the chocolate to give a wavy effect. Place on a tray, and refrigerate until the chocolate has set. Store in an airtight container until required. 

Makes about 20

Also Read: ITALIAN  ANISE BISCUITS