100g pistachios, 50g slightly chopped
100g plain flour
1 tsp bicarbinate of soda
4 tsp orange zest
80 g butter
4 Tb demerara sugar
4 Tb corn syrup
±200g milk or dark chocolate
Line a baking tray with parchment paper.
Heat oven to 160C / 320F.
Place pinenuts, pistachios, craisons, flour, bicarb and zest in a medium bowl and combine well.
In a medium pot, over medium to high heat, add the butter, sugar and syrup.
Bring to a rolling boil, stirring to dissolve sugar, then add to your dry ingredients.
Mix quickly until everything is well combined. Be ready to work fast as the mixture will start to set.
Place a tablespoon of the mixture onto the baking pan.
Once all scooped out, I used my fingers to make sure the mixture stick together and in a nice drop.
Leave enough space in between each floretine to allow for spreading.
Bake for 10-12 minutes or till you reach a nice dark golden colour.
Remove and leave them to cool in the pan and set somewhat.
They will spread a bit in the baking process, so once removed from the oven and cooled down slightly, use a 7.5cm (3 inch) scone cutter and place it over and around the florentine and move the slightly warm and pliable cookie inside the cutter to achieve a nice round florentine. You can also just use your hands and form them into a disc or just leave them as is.
When you can handle them with ease and they will not break when you pick them up, place them on a wire rack, upside down.
Melt your chocolate in the microwave in 30 second bursts or until melted.
Use 1 teaspoon full of chocolate and scoop the chocolate and smudge the bottoms completely with chocolate, using the bottom of the spoon to forms swirling patterns.
You can also do this by using a fork and make a squiggle across the still slightly soft chocolate, for a wave pattern.
I also decorated the still soft chocolate with holly berry quins for a more festive look.
Place the florentines in the fridge in order for it to completely set.
Original source:Rochelle Kearns from Sweets And Spice
Modified, prepared, tried and tested by: Es Slabs
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