2 weeks ago
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Mary Berry's florentines recipe is 'luxurious' but takes less than 30 minutes to prep (Image: Getty)
A good Florentine has the right combination of dried cranberries or glacé cherries, candied peel, and crunchy nuts, providing pure indulgence in every bite.
Mary Berry’s recipe is quick and easy, requiring just 30 minutes of prep time, making it ideal for busy holiday baking.
Once baked to a golden perfection, each florentine is topped with a smooth layer of tempered dark chocolate, adding an extra touch of elegance.
When made as per the instructions, this recipe shared by BBC has a cooking time of 10 to 30 minutes and makes 18 biscuits.
The BBC noted: “Try making these chewy, luxurious biscuits at home. Careful weighing of the ingredients is the key to success.”
Mary Berry’s florentines recipe is a ‘luxurious’ festive treat (Image: Getty)
Mary Berry's florentines recipe
Ingredients
50g butter
50g demerara sugar
50g golden syrup
50g plain flour
25g dried cranberries or glacé cherries, finely chopped
50g candied peel, finely chopped
25g almonds, finely chopped
25g walnut pieces, finely chopped
200g plain chocolate (70 percent cocoa solids)
Method
Preheat the oven to 180°C (350°F) or Gas Mark 4. Line three baking trays with baking parchment or silicone mats.
A good Florentine has the right combination of a few ingredients (Image: Getty)
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In a small saucepan, combine the butter, sugar, and syrup. Heat gently, stirring occasionally, until the butter is melted.
Remove from the heat and stir in the flour, chopped cranberries or cherries, candied peel, and nuts. Mix everything together thoroughly.
Spoon the mixture to form 18 florentines, placing six teaspoonfuls onto each prepared baking tray. Ensure there is enough space between each portion, as they will spread during baking.
Bake for eight to 10 minutes, or until golden brown. Allow the florentines to cool for a few minutes, then carefully lift them onto a cooling rack using a palette knife. If they are difficult to remove, return them to the oven for a minute or two to soften.
To temper the chocolate, place a heatproof bowl over a pan of simmering water, making sure the bowl doesn’t touch the water. Break half of the chocolate into the bowl and stir until it melts and reaches a temperature of 53°C. While the chocolate is melting, chop or grate the remaining chocolate.
Once the melted chocolate reaches the right temperature, remove the bowl from the heat and add the rest of the chocolate. Stir until fully combined and the temperature drops to 26°C.
Spread a thin layer of the tempered chocolate over the flat side of each florentine. Allow it to cool slightly, then use a fork to create a zigzag pattern in the chocolate.
Leave the florentines to set, chocolate side up, on a cooling rack. Once set, store in an airtight container.
English (US) ·