Dipped Nut Florentines
The perfect sweet indulgence for your winter menu! This delightful treat, rich in nutty flavours and brimming with deliciousness, is a must-have recipe expertly crafted for Itac by the renowned chef Thomas Leatherbarrow.
12-15
SERVES
10-12
PREP TIME (MINS)
25
COOK TIME (MINS)
INGREDIENTS:
- 50g Soft Light Brown Sugar
- 50g Maple Syrup
- 45g Plain Flour
- 50g Itac Pistachios
- 60g Itac Pine Nuts
- 40g Itac Walnuts
- 50g Chopped Itac Dried Cranberries
- 75g Dried Mixed Peel
- 5g Ground Cardamom
- 160g Dark Chocolate
METHOD
- In a large, heavy-based pan, heat the soft light brown sugar and maple syrup together over low heat until the sugar dissolves completely.
- Remove from the heat and whisk in the plain flour. Cook the mixture for 1-2 minutes, stirring to combine.
- Stir in the Itac pistachios, pine nuts, walnuts, chopped dried cranberries, dried mixed peel, and ground cardamom until well mixed.
- Spoon the mixture onto a lined baking tray, leaving enough space for them to spread during baking.
- Bake in a preheated oven at 170°C (340°F) for 8-10 minutes or until golden.
- Place the Florentines on a wire rack and allow them to cool at room temperature.
- While the Florentines are cooling, melt the dark chocolate over a bain-marie.
- Once the Florentines are cool, dip the bottoms into the melted dark chocolate and place them back onto a lined baking tray to set.
- Once set, store the Florentines in an airtight container.
