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Florentines

A delicate combination of nuts and fruit, these biscuits will wow your guests!
Marina Oliphant
18
20M
15M
35M

Ingredients

Method

1.

Preheat oven to 180°C. Line 2-3 oven trays with baking paper. Put condensed milk, bran flakes, chopped and flaked almonds, pistachio, cherry, cranberries, ginger, zest, nutmeg and cinnamon in a large bowl. Stir to combine.

2.

Press 1-2 Tbsp of mixture into a 7cm-wide biscuit or scone cutter on prepared tray. Repeat with remaining mixture to make 18 biscuits. Top each with a strip of glacé orange. Bake for 10-12 minutes or until golden brown and cooked through. Transfer biscuits to wire racks to cool completely.

3.

Spread chocolate on back of each biscuit. Set aside on wire rack until chocolate is set, then serve.

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