Recipes, re-invented from cooking shows
Almond Florentine Caramel Biscuits
Prep. Time:
Baking Time:
Total Time:
45 minutes
25 minutes
1 hour 30 minutes
Serves:
20 biscuits
Our recipe based on Illyin's "little triumph" from Great British Bake Off Season 15.
We've enhanced the original dish with reinforced biscuit base for better structural support, refined caramel temperature control for optimal texture, and improved assembly timing. This sophisticated confection earned judges' praise as "absolutely exquisite" with "fantastic flavours" and the authentic "florentiney candied orange taste" that created "that sensation of a Florentine." Illyin's innovative combination of traditional Florentine elements with her signature style showcases technical precision and creative flair.
Ingredients
FOR THE REINFORCED BISCUIT BASE:
150g plain flour
30g powdered sugar, sifted
2g fine sea salt
90g cold unsalted butter, cubed
1 large egg yolk
30ml cold water
Zest of 1 large orange
5ml vanilla extract
FOR THE PERFECTED FLORENTINE CARAMEL:
100g granulated sugar
60ml clear honey
45ml heavy cream, warmed
45g unsalted butter, cubed
150g sliced almonds, toasted
75g sultanas (golden raisins)
80g candied orange peel, finely chopped
30g plain flour
2g fine sea salt
5ml vanilla extract
FOR THE OPTIONAL CHOCOLATE BACKING:
120g dark chocolate (70% cocoa), chopped
15ml coconut oil or unsalted butter
Instructions
CREATE THE REINFORCED BISCUIT BASE:
In food processor, pulse flour, sifted powdered sugar, salt, and orange zest until combined. Add cold butter cubes and pulse until mixture resembles fine breadcrumbs with some pea-sized pieces. Add egg yolk, vanilla, and cold water, pulsing just until dough begins to come together. Turn onto lightly floured surface and gently form into disc. Wrap in plastic and chill for 30-45 minutes until firm.
PREPARE THE "ABSOLUTELY EXQUISITE" FLORENTINE MIXTURE:
Preheat oven to 175°C (350°F). Toast sliced almonds on baking sheet for 5-7 minutes until golden and fragrant. Cool completely. In heavy-bottomed saucepan, combine sugar and honey over medium heat. Cook without stirring, swirling pan occasionally, until mixture reaches deep amber color (160°C/320°F) - about 8-10 minutes. Remove from heat immediately and carefully whisk in warm cream (mixture will bubble vigorously). Add butter pieces, whisking until smooth. Stir in toasted almonds, sultanas, and candied orange peel. Mix in flour, salt, and vanilla until well combined.
EXECUTE PRECISE ASSEMBLY:
Roll chilled dough on lightly floured surface to 3mm thickness. Cut into 7.5cm rounds and place on parchment-lined baking sheets, spacing 3cm apart. Use fork to dock pastry evenly, preventing puffing. Blind bake for 8-10 minutes until edges are set but centers still pale. Remove from oven and immediately spoon warm florentine mixture onto each biscuit while bases are still hot - this helps adhesion.
ACHIEVE PERFECT CARAMEL SET:
Distribute florentine mixture evenly, ensuring each biscuit has balanced amounts of almonds, sultanas, and orange peel. Return to oven for 12-15 minutes until caramel is bubbling actively and deep golden brown. Remove and cool completely on baking sheets - moving too early disrupts caramel setting.
APPLY PROFESSIONAL CHOCOLATE BACKING (OPTIONAL):
Once biscuits are completely cool, melt chocolate with coconut oil in double boiler until smooth. Using offset spatula, spread thin, even layer of chocolate on flat bottom of each biscuit. Use fork tines to create decorative wavy pattern in chocolate. Place chocolate-side up on wire rack and refrigerate briefly to set.
FINAL PRESENTATION:
Store in airtight container with parchment between layers once chocolate is completely set. Serve at room temperature when caramel has optimal chewy texture. Arrange chocolate-side down for elegant presentation.
