Name: Florentines
Yield: Makes 20
Cuisine: Italian
Ingredients: 75 g (2½ oz/⅓ cup) caster (superfine) sugar; 10 g (¼ oz/½ tbsp) plain (all-purpose) flour; 65 ml (2 fl oz/¼ cup) whipping (pouring) cream; 75 g (2½ oz) Confit Orange, chopped; 50 g (1¾ oz/½ cup) flaked almonds; 25 g (scant 1 oz/2 tbsp) unsalted butter; 50 g (1¾ oz/½ cup) baton almonds (or whole blanched almonds roughly chopped); 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate; 20 chocolate discs (follow the Flat Sheet Techniques and use a 6cm (2½ inch) round cutter)

Preparation info

Makes
20

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

An Italian biscuit made of caramelized fruits and nuts. There are many variations; we keep ours simple with almonds, confit orange and chocolate.

Ingredients

20 chocolate discs (follow the Flat Sheet Techniques and use a 6cm (2½ inch) round cutter)
25 g (scant 1 oz/

Method

1 Make 20 chocolate discs from the tempered dark chocolate following the instructions in Flat Sheet Techniques. Use a 6cm (2½ inch) round cutter to cut discs instead of squares.