thumbnail image 1
thumbnail image 1
Preparation time
20min
Total time
35min
Portion
24 piece(s)
Level
easy
  • TM 5
published: 2014/11/19
changed: 2014/11/20

Ingredients

Florentines

  • 400 g Raw almonds, skin on
  • 120 g Butter
  • 40 g honey
  • 90 g Soft brown sugar
  • 1 tsp Mixed spice (ground)
  • 100 g plain flour
  • 2 packages glace cherries, multi-coloured (red,green and yellow)
  • 150 g dark chocolate, broken into pieces

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6 buy now

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Recipe's preparation

    Florentine Mixture
  1. Preheat oven to 180 deg C (fan forced). 

  2. Add 200g raw almonds to TM bowl and chop 10 secs/sp 5.  Chop for another 5-10 sec/sp 5 or until roughly chopped texture is achieved, see photo.

     

    Pour into a baking tray and set aside.

  3. Repeat chopping process for remaining 200g raw almonds. Pour second batch of chopped almonds into baking tray also, spread out evenly in the tray and place in oven for 10 mins to slightly roast the nuts.

  4. While almonds are roasting, clean and dry bowl and continue on with step 5.

  5. Add butter, honey, sugar and mixed spice to TM bowl and melt/mix for 3 mins/90 deg/sp 1.

  6. Add roasted almonds (after finished 10 mins in oven) and flour to melted mixture in TM bowl and combine 10 sec/Counter-clockwise operation"Counter-clockwise operation" /sp 3. Allow to cool in TM bowl or transfer to separate bowl until cool enough to be safely handled.

  7. Once mixture has cooled slightly, wet hands and roll heaped tablespoons worth of mixture into balls, placing 5 cm apart on a baking tray lined with baking paper. Flatten each ball out with fingertips.

  8. Cut glace cherries in half and arrange, cut side down, in groups of three on each biscuit, see photo.

  9. Bake in oven at 180 deg C for 10 mins or until lightly browned. 

  10. Remove tray from oven and allow to cool on baking tray (biscuits will be very soft until properly cooled) before continuing on to the dark chocolate finishing steps below.

  11. Dark Chocolate Finish (backing or drizzles)
  12. Ensuring TM bowl is clean and dry, add dark chocolate, roughly broken into pieces, and grate 5 sec/sp 8, then melt 5 mins/50 deg/sp 1.

  13. Spread the back of each cooled florentine biscuit with melted chocolate, creating wavy line patterns with a fork. Alternatively, drizzle melted chocolate over the top of the biscuit, both finishes shown here. 

  14. Allow chocolate to set in a cool room or in the fridge in warmer environments.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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