The above photo is going for Click - a food photography event hosted by Jugalbandi
I have been swamped these past few months, what with, I really don't know. Now June approaches and we will have visitors (family and friends) visiting one after the other the entire month. So, I am sure with the kids, family and friends visiting and the weather getting warmer, there will be hardly anytime to blog. Even though the kitchen will be buzzing, I will have hardly any time to post any recipes or take photos.
I have been planning to make these cookies for ages. I last made it almost a decade ago and had altered the recipe as I don't like mixed peel or glace (candied) cherries. I made this recipe from Essentials of Baking, irresistible home bakes, from breads to cakes, my first baking book.
When I made these cookies today, I added more almonds and substituted cherries with sultanas. I also added more butter and flour.
- 45g butter(I used a stick plus a little more)
- 125 ml whipping cream
- 125 g sugar
- 125 g flaked almonds (I used 175g)
- 55g orange or mixed peel, finely chopped(I didn't use any)
- 45g glace/candied cherries chopped (I substituted sultanas)
- 70g flour (I used 100g + a little more to hold the cookie in shape)
- 225 g plain chocolate (I cheated and used chocolate spread)
- 1 tsp vegetable oil
Preheat oven to 350F/180C/Gas 4. Grease 2 baking sheets. (I always use Silpat.)
Melt butter, cream and sugar together and slowly bring to the boil. Take off heat and stir in the almonds, orange or mixed peel, cherries and flour(in my case, almonds, sultanas and flour) until well blended.
Drop teaspoonfuls of batter, 1-2" apart on the prepared sheets and flatten with a spoon or fork.
Bake until cookies brown at the edges, about 10 minutes. Remove from oven and correct the shape by quickly pushing in any thin uneven edges with a spoon. Work fast as the cookies will harden as they cool. If necessary, return to the oven for a few moments to soften it. Transfer it to a cooling rack.
Melt chocolate in the top of a double boiler or microwave and add oil and stir to blend. Or use a chocolate spread like I did (see note).
With a metal palette knife, spread the smooth underside of the cooled florentines with a thin coating of the melted chocolate.
When the chocolate is about to set, draw a serrated knife across the surface with a slight sawing motion to make wavy lines. Store in an airtight container in a cool place.
Note: Since I used chocolate spread, my chocolate didn't set and I ended up liking my messy chocolatey hands after - I am not complaining though :-)