Christmas Florentines

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These fruity, nutty fancies make the perfect gift for friends with a sweet tooth, and you can make 35 in 35 minutes! It’s a Christmas miracle!

Christmas Florentines

A great dessert to whip up if you're short on time and want a little bit of Christmas in your sweet treat.

Is a Florentine a biscuit?

A Florentine is a sweet pastry usually filled with nuts and dried fruits. They are cooked in the oven with a mixture of honey, butter and sugar for the perfect tasty bite.

What are Florentines made of?

Florentines are made up of mainly nuts and fruits, usually including almonds, hazelnuts and cherries. They are then combined with butter, honey and sugar to create a sweet base that is cooked in the oven. Once cooled, Florentines are dipped or drizzled with melted chocolate.

Why are Florentines so called?

Contrary to popular thought, Florentines were not created in Florence, Italy. They actually originate in France and were named after the gold coins made in Florence which were the standard European currency for hundreds of years.

Should Florentines be kept in the fridge?

Florentines do not have to be kept in the fridge. Instead, store them in a cool, dry place, such as a pantry, in an air-tight container.

Ingredients

• 100g red glacé cherries, finely chopped

• 100g green glacé cherries, finely chopped

• 100g glacé apricots, finely chopped

• 100g glacé pineapple, finely chopped

• 100g roasted hazelnuts, finely chopped

• 1 cup roughly crushed Kellogg’s Crunchy Nut Cornflakes

• 2⁄3 cup sweetened condensed milk

• 3 tsp Frangelico or brandy

• 200g dark chocolate, roughly chopped

Method

Preheat oven to 180°C. Line 2 large oven trays with baking paper. Combine cherry, apricot, pineapple, hazelnut, cereal, milk and liqueur in a large bowl.
Spoon 2 tsp of the mixture onto 1 prepared tray. Use fingers to lightly press into a small round. Repeat to make 35 rounds. Bake for 12-15 minutes or until light golden. Cool completely on trays.
Put chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until melted and smooth. Stand for 5 minutes. Use a small palette knife to spread 1 tsp onto base of each biscuit. Use a fork to swirl chocolate. Set aside for 30 minutes or until chocolate sets. Serve.