Name: Florentine Sablés
Yield: Makes about 16 florentines
Ingredients: 140 g (5 oz/generous ¾ cup) Icing (powdered/pure) sugar; 250 g (9 oz/1⅔ cups) plain (all-purpose) flour; 25 g (scant 1 oz) whole egg (about ¼ an egg); 50 g (1¾ oz/½ cup) cocoa powder; 20 g (¾ oz/generous ¼ cup) ground almonds; 20 ml (1½ tbsp) whipping (pouring) cream; 65 g (2¼ oz/5 tbsp) unsalted butter, softened; 65 g (2¼ oz/scant ⅓ cup) caster (superfine) sugar; 185 g (6½ oz/1¾ sticks) unsalted butter, cut into cubes and softened; 50 g (1¾ oz) cocoa nibs; 80 g (2¾ oz) flaked almonds; 65 g (2¼ oz) liquid glucose

Preparation info

Makes about
16
florentines

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

This has been a firm favourite at our Richmond store for a long time. The sablé base adds another dimension to the florentine and the cocoa nibs work to overcome the sweetness of the caramel.

Ingredients

For the chocolate sablé base

250 g (9 oz/1⅔ cups) plain (all-purpose) flour

Method

1 To make the chocolate sablé base, line a baking tray (sheet) with a non-stick baking mat. Sift the flour and cocoa powder into a bowl. Put the butter and sugar in a separate bowl and cream together until light and fluffy.

2 Gradually mix in the egg and then fold in the dry ingredients. Do not overwork. Roll the pastry into a ball, place onto a lightly floured baking tray (sheet), wrap