Almond Florentine Recipe
A batch of soft, chewy and easy Almond Florentines are made up of flaked almonds, glacé cherries, sultanas and mixed with butter and golden syrup. Each biscuit is then spread with a delicious layer of melted dark chocolate on the base. They’re all things sweet, soft, chewy with a crisp edging!
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Wholesomepatisserie →Chef's Notes
Halve the glacé cherries as they will be too large if used whole. Having larger pieces of fruit and nuts in these florentines will cause crumbling.
To make gluten free florentines swap the regular flour for plain gluten free all purpose flour.
Allow florentines to cool for 10 minutes on the tray after baking to firm up as they are very delicate and soft once baked and they will fall apart if handled too early.
Substitute dark chocolate with milk chocolate or white chocolate for the base if desired.
Be sure florentines are cooled completely before spreading the melted chocolate on the bases.
Store in an airtight container, refrigerated, for 1 week – 10 days.
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Reviews from the Original Source
Super simple recipe and truly delicious!
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