Chocolate-Dipped Almond Florentines
Florentines are light and crunchy cookies that are loved all over the world – for good reason. What exactly are they? These little beauties are a combination of flaked or sliced nuts, dried fruits, caramel coating, and are usually dipped in chocolate (dark or white).
There are many Florentine recipes available nowadays, but the classic one usually involves glace cherries and thinly sliced almonds coated with a mixture of flour, sugar, and melted butter. And as a finale, either the base or the sides are dipped in chocolate, which is exactly what we are going to make today.
This sweet pastry of nuts and fruits is believed to have originated in Florence, Italy because of its name. But some people also believe that it actually came from France. But despite the debate, one thing is for sure, Florentines are delicious and will certainly satisfy your taste buds, more so if you love sweets. You can have them for dessert or pair them with a cup of hot tea or coffee in the afternoon.
Florentines make a beautiful gift whatever the occasion is, be it Christmas, Thanksgiving, or Valentine’s day. They are gorgeous, chewy, and truly delightful. With lots of almonds, this Chocolate-Dipped Florentine recipe is one of the best dessert options.
1 3/4 oz unsalted butter, plus more for greasing (softened)
1 3/4 oz brown sugar
1 3/4 oz plain flour
1 3/4 oz golden syrup
2 3/4 crystallized ginger (finely chopped)
1 3/4 oz flaked almonds
1 orange (zest only)
7 oz dark chocolate
2 1/2 oz white chocolate
- Preheat the oven to 380 degrees Fahrenheit and then line and lightly grease 3 baking trays.
- Place the softened butter, golden syrup, and sugar in a saucepan. Heat until the sugar has dissolved. Make sure that there are no more granules.
- Remove from heat and add the ginger, flour, almonds, and orange zest. Combine thoroughly.
- With the mixture, pop 6 equal mounds on each tray and bake for about 8 minutes or until light golden in the center and slightly darker on the outside.
- Leave to rest for about 5 minutes before moving them.
- Melt the chocolate in separate bowls.
- Place the chocolate bowls over saucepans of simmering water. Be sure for the bowls not to touch the water. You can also melt the chocolate in the microwave.
- Take each biscuit and dip half in. Dip some in the dark chocolate and the rest of the biscuits in white chocolate.
- Allow the chocolate to set before serving.
- When popping the mounds on the tray, arrange them nicely, leaving enough room for them to spread during baking.
- Put the chocolate in bowls deep enough for dipping.
Another thing that you can do is to add the melted white chocolate into the dark chocolate in swirls. Use a skewer to create swirls.
Florentines are molten hot and seem to be loose when they come out of the oven. But no worries, they should harden and stick together as they cool.