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1/3 cup candied cherries 75 mL
2/3 cup mixed peel 150 mL
1/4 cup sultana raisins 60 mL
1/3 cup almonds, blanched 75 mL
1/2 cup all-purpose flour, sifted 125 mL
1/4 cup butter 60 mL
1/4 cup sugar 60 mL
1 tbsp light corn syrup 15 mL
1 tsp lemon juice 5 mL
2 oz semi-sweet chocolate (2 squares) 56 g
Chop cherries, peel, raisins and almond fine. Dredge them in flour. Melt butter and add sugar, syrup and lemon juice. Stir fruit-flour mixture into melted butter mixture.
Drop teaspoonfuls on buttered baking sheet, leaving plenty of room between them. Flatten them with bottom of a wet tumbler.
Bake at 350°F/180°C 8 to 10 minutes, or till sizzling stops, and cookies are deep golden brown with lacy edges. Let them stand a minute before placing on wire rack with spatula.
Melt chocolate over hot water, and frost undersides.
Chef's Note
Florentines can be frozen, or will keep 2 weeks in cool place.
2/3 cup mixed peel 150 mL
1/4 cup sultana raisins 60 mL
1/3 cup almonds, blanched 75 mL
1/2 cup all-purpose flour, sifted 125 mL
1/4 cup butter 60 mL
1/4 cup sugar 60 mL
1 tbsp light corn syrup 15 mL
1 tsp lemon juice 5 mL
2 oz semi-sweet chocolate (2 squares) 56 g
Chop cherries, peel, raisins and almond fine. Dredge them in flour. Melt butter and add sugar, syrup and lemon juice. Stir fruit-flour mixture into melted butter mixture.
Drop teaspoonfuls on buttered baking sheet, leaving plenty of room between them. Flatten them with bottom of a wet tumbler.
Bake at 350°F/180°C 8 to 10 minutes, or till sizzling stops, and cookies are deep golden brown with lacy edges. Let them stand a minute before placing on wire rack with spatula.
Melt chocolate over hot water, and frost undersides.
Chef's Note
Florentines can be frozen, or will keep 2 weeks in cool place.
