Step-by-Step Cakes by DK Publishing

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Florentines

These crisp Italian cookies are packed full of fruit and nuts, and coated

with luxurious dark chocolate. Wonderful for a quick afternoon treat.

Method

1 Preheat the oven to 350°F (180°C) and

line 2 baking sheets with parchment paper.

2 Put the butter, sugar, and honey into

a small saucepan and melt gently over

low heat. Then allow to cool until it is just

warm. Stir in all the other ingredients

except the chocolate.

3 Using a teaspoon, drop spoonfuls

of the mixture onto the baking sheets,

leaving space between them for the

cookies to spread.

4 Bake for 10 minutes, or until golden.

Do not let them get too dark. Leave them

on the baking sheets for a few minutes

before transferring them to a wire rack

to cool completely.

5 Melt the chocolate pieces in a heatproof

bowl set over a pan of gently simmering

water. Make sure the bowl is not touching

the water.

6 Once the chocolate has melted, use

a palette knife to spread a thin layer of

chocolate on the bottom of each cookie.

Place the cookies chocolate-side up on

a wire rack to set. Spread a second layer

of chocolate over the cookies. Then just

before they set, make a wavy line in the

chocolate with a fork.

STORE These will keep in an airtight

container for 5 days.

BAKER’S TIP

You can make a beautiful display of three

different colors of Florentines by topping

a third with milk chocolate, another third

with white chocolate, and the remainder

with dark chocolate. Or use different tones

of chocolate both to top and to drizzle over

in a zigzag fashion, for a stunning effect.

(^1) ⁄ 2 cup all-purpose flour, sifted
(^1) ⁄ 4 cup chopped mixed peel
(^1) ⁄ 4 cup glacé cherries, finely chopped
(^1) ⁄ 4 cup blanched almonds, finely chopped
1 tsp lemon juice
1 tbsp heavy cream
6oz (175g) good-quality dark chocolate,
broken into pieces
MAKES
16–20
20
MINS
15–20
MINS
Ingredients
4 tbsp butter
(^1) ⁄ 4 cup sugar
1 tbsp honey