Florentines
Chewy and crispy sweet Florentines with a rich dark chocolate base.
Servings: 28 florentines
Equipment
Ingredients
- 50 grams butter salted
- 50 grams cane sugar
- 50 grams light golden syrup
- 50 grams plain flour
- 1 teaspoon vanilla paste
- 1/2 teaspoon sea salt
- 150 grams almond slivers or flaked almonds
- 150 grams dark chocolate
Instructions
- Preheat the oven to 160℃ (320℉) fan.
- Melt the butter, cane sugar, and syrup in a small pot on medium heat.
- Stir until the sugar dissolves (about 5 minutes).
- Take the sugar mixture off the heat and stir in the flour, vanilla paste, and salt.
- Add the almonds until they are all incorporated into the caramel.
- Measure out 12-gram pieces of dough.
- Roll them into balls.
- Spread the balls out on a large lined sheet pan (I had 12 on one). You will need to bake them in batches.
- Bake for about 10-12 minutes until golden brown.
- Immediately after they come out of the oven, flatten the tops of the cookies with a spatula or the bottom of a glass.
- Turn the glass over and swirl the cookies in circles to round them. You will need to act fast while they are still pliable.
- Let the cookies cool on the baking sheet for five minutes.
- Then transfer the cooled cookie to a baking rack.
- Measure out and bake the remaining cookies.
- Melt the dark chocolate in the microwave or over low heat in a pot.
- Spoon a blob of melted chocolate onto baking parchment, top with a cookie, and press down.
- Allow the chocolate to set.
Video
Nutrition
Calories: 96kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 54mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Vitamin A: 47IU | Calcium: 19mg | Iron: 1mg
