Florentines - Recipe

21 November 2007

4 oz (115 gm) whole blanched almonds
4 oz (115 gm) whole hazelnuts
4 oz (115 gm) shelled Brazil nuts
4 oz (115 gm) candied and chopped fruit
8 oz (227 gm) glacé cherries
1/3 cup (45 gm) all purpose flour
1/4 tsp ground allspice (optional)
1/4 tsp freshly grated nutmeg (optional)
1/2 cup (100 gm) granulated white sugar
1/2 cup (120 ml) honey
Chocolate Coating: (Optional)
3 oz (90 gm) semi-sweet chocolate, chopped
1 tsp vegetable oil or Shortening

METHOD
Preheat the oven to 177°C (350° F) and place the rack in the center of the oven. Butter a 23 cm (9 in) round cake pan and line the bottom of the pan with parchment paper. Set aside.
Place the hazelnuts on a baking sheet and bake for 15 mins or until fragrant and the skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for 10 minutes then briskly rub the nuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
To toast the almonds and Brazil nuts: bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven and let cool before chopping coarsely. Set aside.
Rinse and dry the candied fruit and glacé cherries and place in a large bowl, along with the nuts. Add the flour and spices (if using) and stir until all the fruit and nuts are coated with the flour.
In a small saucepan, warm the sugar and honey over low heat until the sugar has completely dissolved. Add the honey mixture to the fruit and nut mixture and stir to combine. Spread into the prepared pan, smoothing the top. Bake in the preheated oven for 25 to 30 mins or until golden brown and bubbly. Remove from oven and place on a wire rack to cool.
Once the Florentine has completely cooled, melt the chocolate and vegetable oil in a heatproof bowl over a saucepan of simmering water. Spread the melted chocolate over the Florentine and let set before cutting into small wedges. Will keep for about a week in the refrigerator.

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