White chocolate florentines

White chocolate florentines

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  • 20 biscuits
  • 20 minutes
  • 10 minutes
  • Fairview Straw Wine 2010


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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