Another cracking recipe from Isidora Popovic's Popina Book of Baking, again made by Will (Baker junior).
60g unsalted butter
60g golden granulated sugar
60g runny honey
60g plain flour
35g mixed peel
35g dried cranberries
45g flaked almonds, plus extra to sprinkle
35g shelled walnuts, chopped
35g shelled pecan nuts, chopped
80g dark chocolate
baking tray, lined with greaseproof paper
Preheat the oven to 150°C (300°F) Gas 2
Put the butter, sugar and honey in a saucepan over medium heat and gently bring to the boil. Do not let the ingredients burn.
When it reaches boiling point, stir until the sugar has dissolved completely, then remove from the heat.
Stir in the flour, mixed peel, cranberries, sultanas, almonds,walnuts and pecan nuts.
Mix until well combined. Leave to cool for a while before handling.
Take a generous teaspoon of the mixture, roughly roll into a ball and place on one of the prepared baking trays.
Flatten it gently, then repeat this process with the remaining mixture spacing the discs apart as they may spread when they are baking.
Sprinkle a few flaked almonds over each florentine.
Bake in the preheated oven for 15 minutes.
Remove from the oven and leave to cool.
In the meantime, put the chocolate in a heatproof bowl over a saucepan of barely simmering water.
Do not let the base of the bowl touch the water. Stir until melted.
Dip one side of each florentine in the bowl of chocolate and leave to set, chocolate side up, on a cooling rack.
Store in an airtight container for up to 2 weeks.
No need in our house, they didn't last the weekend!
Nutty chocolate delight!
Makes around 20 florentines