Florentines with almonds and candied fruits
Thin caramel mugs with almonds and candied fruits, covered with chocolate on one side.
55 min · 10 servings
Per serving
Approximately 204 kcal Protein: 3.1 g Fat: 13.7 g Carbohydrates: 18.6 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Almonds, Milk, Wheat/Gluten
If you are sensitive to sulfites E220–E224, E226–E228, exclude dried and candied fruits treated with them. The absence of sulfites in the selected product must be confirmed.
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
NHS: food allergyIngredients
- Raw almonds - 100 g
- Candied fruit cube – 50 g
- Butter - 50 g
- Sugar - 70 g
- Cream 30–35% – 40 ml
- Wheat flour - 20 g
- Dark chocolate – 80 g
How to cook
- Slice the almonds very thinly and finely chop the candied fruits. Preheat oven to 180°C.
- Heat the butter, sugar and cream until the sugar dissolves. Remove from heat, stir in flour, almonds and candied fruit.
- Spread the mixture in small portions on parchment with a large distance: it spreads during baking.
- Bake for 8-12 minutes until golden edges. Cool on baking sheet until firm.
- Melt the chocolate in a double boiler, apply a thin layer of florentine to the flat side and let it harden.
Products for the recipe
- Almonds raw — Raw almonds are included in the recipe. The quantity depends on the number of servings.
- Candied fruit cube — Candied fruit cube is included in the recipe. The quantity depends on the number of servings.
Author's proportions as described by Florentine: nuts, candied fruits, butter-sugar mass and chocolate side. Finely chopped candied fruits from the catalog were used. In the homemade version, a small amount of flour and cream binds the nut mass. Russian text and home proportions: Vostok Food, CC BY-SA 4.0.
Source: Wikipedia: Florentine biscuit · CC BY-SA 4.0