Pistachio and Cherry Florentines
Prep. Time:
1 hour 15 mins
Baking Time:
20 mins
Total Time:
95 mins
Serves:
14 - 16
Ingredients
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.
