Festive Florentines

Recipe's preparation

Florentine Mixture

Preheat oven to 180 deg C (fan forced). 





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.

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.

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

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

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





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.





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

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

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.

Dark Chocolate Finish (backing or drizzles)

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.





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. 

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