Florentines

Delicious homemade cookies: Florentines With their slivered almonds, candied orange peel, and dark chocolate coating, they're hard to resist... Very simple to prepare, we love enjoying them with coffee or giving them as a gourmet gift...

What you will like with this recipe 

• flavors : the perfect duo of almond and orange coated in the taste of dark chocolate...
• texture : a soft and melt-in-your-mouth mixture, a real little delight!
• difficulty level It's an easy treat to prepare, you can make it as a family. a silicone muffin mold It is not essential to shape the Florentines, but I recommend it because it helps to keep a nice round shape after baking.

The choice of ingredients

• orange peels You can make them yourself or, for convenience, find them directly in the baking section of your supermarket (that's what I did).
• flaked almonds Likewise, you can find them in the baking section. They don't need to be whole. In any case, they'll break a little when you mix in the Florentine batter.
• sugar/honey/cream This is what creates the coating that holds the almonds and peels together. This mixture hardens as it cools (without becoming brittle). Perfect for Florentines!
• dark chocolate I use 52% dark baking chocolate. This recipe can be made with even darker chocolate (70%). Adjust according to your preferences. However, I strongly recommend tempering your chocolate, regardless of the type you choose.

How do you make a Florentine?

1. Cut the orange peels into small cubes
2. We heat the sugar, honey and cream
3. Add the peels and slivered almonds.
4. Press the mixture firmly into the bottom of a muffin tin.
5. let it cool
6. we melt the chocolate
7. The bottoms of the Florentines are dipped in chocolate.
8. let it cool completely
9. Let's enjoy the Florentines!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making perfect Florentines

• remember to cut in tiny dice your orange peels : it will be even more enjoyable to taste
• do not add too much preparation in the bottom of your molds: a heaped teaspoon is enough to fill the bottom.
• For chocolate that keeps well, I advise you to... temperThis prevents it from developing white streaks and softening too quickly.

How to store Florentine cake?

The best way to preserve your Florentines is at room temperaturein an airtight container. They can be stored this way. one week.

Other recipes to try

If you're looking for new treats to make at home, I recommend checking out these other recipes on the blog:

• Chocolate orangettes
• Bounty House
• Chocolate truffles
• Chocolate sausage
• No-bake energy balls
• Nutella shortbread cookies

If you make these Florentines, feel free to rate the recipe below and tag it. @liliebakery on Instagram so I can see the result!

Florentine, The Easy Recipe

5 on 2 votes

Delicious little bites of almonds and candied orange peel coated in dark chocolate. Enjoy them yourself or give them as a gourmet gift!

Amount : 20 coins

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Prepare in advance 20 minutes min

Cook time 20 minutes min

Total 40 minutes min

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• Professional kitchen thermometer
• silicone muffin mold

Ingredients 

• 70 g liquid cream 30% mg
• 70 g Acacia honey
• 130 g granulated sugar
• 70 g candied orange peels in the pastry department
• 150 g flaked almonds
• 150 g dark chocolate pastry

Prepare in advance 

Florentines

• Cut the candied orange peel into small, fairly thin dice. Set aside.
• In a saucepan, heat the cream, honey and caster sugar. Stir with a wooden spoon until the mixture reaches 118°C (I use a kitchen thermometer).
• Preheat the oven to 170 ° traditional heat.
• Remove from heat and stir in the chopped orange peel and flaked almonds. Use a spatula to avoid breaking the almonds too much.
• Pour 1 teaspoon of this mixture into the bottom of a flexible silicone muffin mold. If you don't have one, you can place it on a baking sheet lined with parchment paper, but the resulting shape will be less round.
• Bake for 10 minutes (this may vary depending on your oven). The Florentines should be golden brown.
• Remove from the oven and let cool completely before unmolding each Florentine. You will need to bake several batches to use all the batter. You can speed up the cooling process by placing the muffin tin in the refrigerator.

Chocolate icing

• We want to temper the chocolate for a crunchier result that doesn't bloom over time.
• In a double boiler, melt 100g of chopped dark baking chocolate. Heat it to 40/45°C, then remove from the heat, add the remaining 50g of dark chocolate and mix to cool to 31/32°C.
• Once the temperature is reached, dip each Florentine base in the chocolate. Remove the excess and let them set on baking paper. Peel them off once they have hardened.

Notes

Florentines can be kept in an airtight container for up to 1 week.

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Recipe : TASTE