Ingredients

Method

• 25 g butter
• 1/4 cup cream
• 75 g caster sugar
• 50 g hazelnuts
• 50 g flaked almonds
• 50 g candied citrus peel
• 2 t flour
• 150 g white chcolate

Method

Ingredients

Preheat the oven to 190°C.

Place the butter, cream and caster sugar in a saucepan over a medium heat and bring to the boil. Remove from the heat.

Add the nuts and citrus peel, combine, then fold in the flour.

Place heaped tablespoons of the mixture onto a greased baking sheet and bake for 15 minutes.

Remove, allow to harden on the baking sheet for 2 to 3 minutes, then cool completely on a wire rack.

Melt the white chocolate in a bowl over a pot of simmering water.

Using a teaspoon, coat the base of the cooled Florentines with the melted white chocolate, creating a waved pattern on each biscuit using a fork before leaving to set.

Cook’s note: For a fancy way to present the biscuits, place a paper doily over a platter or board and, using a sieve, dust cocoa powder over the doily. Gently lift off the doily to reveal a pretty decoration.