I’m pretty addicted to florentine cookies. They are basically nuts, sugar, and candied fruit. What’s not to love? Personally, I like to make them so that they are still a little soft in the middle, but nicely caramelized on the edges. For the longest time, I couldn’t figure out how to make a florentine that wasn’t a lace cookie because no matter what I tried, they’d spread out thin in the oven. Turns out, you just have to let them spread as they bake and then, immediately when you take the pan out of the oven and with a heatproof silicone spatula (like this one from OXO on Amazon), push the edges back towards the centre. That’s the secret. It takes no time and as long as you do this when they are still hot from the oven, this technique works well, and once cooled, the cookies hold their shape nicely.
If you are feeling lazy, you have another option for these florentine cookies. You can pat out the mixture in a parchment-lined rimmed pan and let it bake into one giant cookie that you can break into pieces when it’s cooled. In this case, I’d let the florentine mixture bake until it’s coloured throughout and eat it like brittle.
Florentines are sweet cookies loaded with sliced almonds and candied fruit & peel. The honey in these cookies gives them a delightful flavour.
- 85 grams sliced almonds 1 cup
- 80 grams chopped candied fruit mix 3/4 cup
- 1 tbsp all-purpose flour
- 1 pinch salt
- 5 tbsp whipping cream 35% fat
- 100 grams granulated sugar 1/2 cup
- 10 grams honey 2 tsp
- 28 grams unsalted butter
In a large bowl, toss together the almonds, candied fruit and flour with a pinch of salt until everything is evenly mixed and coated. Set aside.
In a small saucepan, heat together the cream, sugar, honey, and butter. Bring to a boil and cook to 114ºC.
Remove the saucepan from the heat and immediately pour the boiling sugar mixture over the nuts and fruit. Stir quickly so that all the ingredients are well mixed.
Cover with plastic wrap and let the mixture chill in the fridge for 30 minutes to an hour or until cold.
Preheat the oven to 325ºF.
Form heaping teaspoons of the chilled mixture into balls and place 2 inches apart on a <a href="http://amzn.to/1Outw78" rel="nofollow" target="blank">Silpat</a>-lined cookie sheet. Press down each to flatten them slightly. Bake for about 14 or 15 minutes until the edges are a nice caramel colour. Remove the sheet from the oven and immediately push the edges back towards the centre of each cookie using a heatproof silicone spatula (like this one from OXO on <a href="http://amzn.to/1P5AGl0" rel="nofollow" target="blank">Amazon</a>). Transfer the cookies to a parchment-lined wire rack when they have firmed up enough to move. Cool completely.