Almond and Orange Florentines
Photography Aaron McLean.
Traditional Florentines contain nuts, candied peel and dried fruit, but I prefer making a very simple version. Mine only contain nuts bound together in a rich caramel batter to form a very crisp, lacy biscuit.
INGREDIENTS
50 grams butter
50 grams caster sugar
¼ teaspoon sea salt
2 teaspoons finely grated orange zest
3 tablespoons plain flour
1 tablespoon golden syrup
1 tablespoon cream
½ cup slivered almonds or ¼ cup each slivered almonds and roughly chopped hazelnuts
METHOD
Line a baking tray with baking paper or non-stick foil.
Preheat the oven to 170˚C.
Put the butter, sugar, salt and orange zest in a medium saucepan over a low heat. Stir continuously until the butter has melted then stir in the flour to make a thick paste. Take off the heat and stir in the golden syrup and cream, beating well to combine then stir in the nuts. The mixture will be thick. Transfer to a bowl and refrigerate until cold.
Place 6 heaped teaspoons of mixture on each tray, spacing them well apart then gently flatten to a 5 cm circle. The Florentines will spread to about 10 cm wide.
Bake for 5-6 minutes, turning once for even browning, until a good golden colour. Cool on the tray for 10 minutes then carefully transfer to a cooling rack. Repeat with the remaining mixture. The Florentines will keep in a sealed container for 2-3 days. Makes 12
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.