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Recipe From What's For Lunch, Honey?
Prep Time: 1 hour
Total Time: 2 hours
Ingredients:
170g sugar
50g honey
120g butter
140 ml heavy cream
100g candied peel, chopped
50g hazelnuts, ground
100g peanuts
200g almond slivers
40g flour
300g bittersweet chocolate
Method:
Pre-heat oven to 190 degrees C. Line a baking tray with baking paper.
In a saucepan gently simmer sugar, honey, butter and cream over a medium heat for 6-8 minutes.
Mix together the candied peel, peanuts and almonds with the flour in a bowl. Fold into the caramel and simmer for a further 5-6 minutes. Allow to cool for 5 minutes.
Using a spatula spread the caramel-nut mixture evenly in about 10 cm diameter rounds, leaving about 5 cm space between each cookie. You should get about 20 cookies.
Bake in the oven for 8 to 10 minutes, until cookies are golden in color. Remove from oven and allow to cool for 5 minutes. Loosen the cookies with a spatulas.
In the meantime melt the chocolate over a water bath. Once melted dip the bottom of the cookies in the chocolate. Allow to drip on a cookie rack, then place in the fridge for 10 minutes to set
Store the florentine cookies in a cookie box between layers of baking paper. Will keep for about a week.
Yields 20 cookies
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