Florentine Biscuits
Ingredients
1/2 tbsp water
50 g sugar
40g cream, room temperature
10 g butter, room temperature
pinch of salt
100g sliced almonds
30g chopped walnuts
1 tbsp flour
100g milk chocolate, melted
Method
Preheat the oven to 180°C/350°F.
In a saucepan over low heat, place the sugar and water and allow the sugar to dissolve. Don’t stir.
Turn the heat up to medium and allow the sugar to turn into a dark amber color. Making sure to swirl the pan instead of stirring.
Add the butter, stir, and boil for 1 minute.
Slowly add the cream, stir, and allow to boil for another minute. Add the salt.
In a bowl, add the almonds and walnuts and stir.
Pour the caramel followed by the flour and fold.
Add around 1 tbsp of the mixture on a baking sheet lined with baking paper.
Press on the mixture using the back of a spoon or cup to flatten.
Bake for 10-12 minutes until slightly browned.
Use a cookie cutter or cup to neaten the edges while still hot.
Allow to cool completely.
Remove each biscuit and pipe or add a dollop of the chocolate on the baking paper.
Place the biscuits on the chocolate pressing lightly.
Optionally, drizzle some chocolate on top.
Refrigerate until the chocolate is set. Serve.
