I get quite a buzz from making Holiday cookies and these Florentines are certainly no expection. Florentines are one of those cookies that I always go to buy and at the last minute decide against it – probably more out of guilt than anything. But when it comes to the holiday season it is nice to enjoy the food without putting too much though into the nutrition of an item.
Consider a nutty, fruity and almost chewy cookie with a base of dark chocolate – perfect for holiday giving and perfect for holiday entertaining. Whilst we enjoyed ours with a strong morning coffee, I decided that they were not too disimilar to my breakfast granola – with the addition of a little chocolate of course!
1 cup of dried fruit (orange rind, apricots, raisins, dried cranberries etc)
3/4 cup slivered almonds
1/4 cup other nuts, chopped (pistachios, hazelnuts, walnuts or pecans)
1/4 cup butter
1/4 cup whipping cream
1/3 cup sugar
2 tablespoons of honey
1/2 cup flour
100 grams/2.5 ounces dark chocolate
Preheat the oven to 180c/360f, and line a cookie sheet with parchment paper.
In a medium mixing bowl, combine fruits and nuts. In a medium saucepan over low heat, heat the butter, cream, sugar and honey until the sugar is completely melted and the mixture is just simmering. Whisk in the flour and add in the fruits and nuts, stirring with a wooden spoon until thoroughly combined.
Use two spoons to deposit small lumps of mixture onto the cookie sheet. Flatten the lumps a little with your finger. Put into the oven to bake for ten to twelve minutes, until the tops are golden. Turn out on a rack to cool.
When the florentines have completely cooled and hardened, melt the chocolate in a double boiler (or in a heat-resistant bowl set in a saucepan of simmering water). Dip the flat bottom of the florentines in chocolate, holding them delicately by the sides, and let cool on a sheet of parchment paper until the chocolate has hardened.
Yield: 18 medium sized cookies or 36 mini cookies
Source: adapted from Chocolate & Zucchini
© 2011, Michelle. All rights reserved.