The Florentine Snap

Prue Leith set the standard for florentines: 'Timing is everything. Half a minute too long and they will be burnt. Half a minute too short and they won't have that crisp crack.' The difference between chewy and snappy florentines comes down to baking until the entire surface—not just the edges—turns golden brown. Watch for the bubbling to subside and the centers to appear set rather than wet. They'll feel soft when hot but will crisp dramatically as they cool. Test one after 20 minutes of cooling: a properly baked florentine snaps cleanly with an audible crack. If it bends, return the batch to the oven for 2-3 minutes. Hermine voiced every baker's fear during this challenge: 'I'm worried about getting the snap because, to be honest, mine were quite chewy.'