White chocolate florentines
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- Abigail Donnelly
- 20 biscuits
- 20 minutes
- 10 minutes
- Fairview Straw Wine 2010
Ingredients
- 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.
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