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Festive Florentines


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Ingredients

24 piece(s)

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
  • 6
    35min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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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/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.

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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Comments

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  • Yum, these look cute!

    Submitted by Lynda kramer on 20. November 2014 - 15:48.

    Yum, these look cute!

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