Recipes, re-invented from cooking shows
Pistachio and Cherry Florentines
Prep. Time:
Baking Time:
Total Time:
1 hour 15 mins
20 mins
95 mins
Serves:
14 - 16
word
Ingredients
100 g flaked almonds 65 g pistachios, roughly chopped 75 g European butter 30 g honey 115 g raw cane sugar 30 g organic pistachio powder 40 g all-purpose flour 40 ml heavy cream 1 tsp salt 100 g candied mixed peel, finely chopped 130 g dried cranberries 35 g crystallized ginger, finely chopped 300 g dark chocolate
Method
Heat the oven 400°F.
Spread the two types of nuts on a baking tray and broil, until lightly toasted.
Put the butter, honey and sugar in a pan. Cook gently over a low heat until the mixture begins to bubble, then stir in the flour. Gradually stir in the cream.
Tip the mixture into a mixing bowl and stir in the salt, pistachio powder, mixed peel, cranberries, diced ginger and toasted nuts.
Using a circular cutter on a baking tray, spoon in 1 tablespoon of the nutty mixture, shaping and flattening the florentines. Repeat, until you have 8 florentines on each tray, leaving room between each to allow the mixture to spread during baking.
Bake for about 10 minutes. Don't let them get too brittle before removing from the oven.
Leave to harden on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate over a pan of gently simmering water.
Spread each florentine generously with the chocolate and place it on a tray. Chill.
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Instructions
Heat the oven 400°F.
Spread the two types of nuts on a baking tray and broil, until lightly toasted.
Put the butter, honey and sugar in a pan. Cook gently over a low heat until the mixture begins to bubble, then stir in the flour. Gradually stir in the cream.
Tip the mixture into a mixing bowl and stir in the salt, pistachio powder, mixed peel, cranberries, diced ginger and toasted nuts.
Using a circular cutter on a baking tray, spoon in 1 tablespoon of the nutty mixture, shaping and flattening the florentines. Repeat, until you have 8 florentines on each tray, leaving room between each to allow the mixture to spread during baking.
Bake for about 10 minutes. Don't let them get too brittle before removing from the oven.
Leave to harden on the baking trays for 5 minutes, then transfer to a wire rack to cool completely.
Melt the chocolate over a pan of gently simmering water.
Spread each florentine generously with the chocolate and place it on a tray. Chill.
Heading 5
Ingredients
100 g flaked almonds
65 g pistachios, roughly chopped
75 g European butter
30 g honey
115 g raw cane sugar
30 g organic pistachio powder
40 g all-purpose flour
40 ml heavy cream
1 tsp salt
100 g candied mixed peel, finely chopped
130 g dried cranberries
35 g crystallized ginger, finely chopped
300 g dark chocolate
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