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50g/1¾oz butter ½ cup caster/superfine sugar ¼ cup cold water ¼ cup mascarpone or cream cheese 1 tsp vanilla extract 2 cups sliced almonds ¼ cup glacé peel, finely chopped 1 egg white 200g/6½oz dark chocolate, to coat
© Annabel Langbein Media
Preheat oven to 160°C/325°F fanbake and line 2 oven trays with baking paper.
Place the butter, sugar and water in a pot, bring to a boil then cook over a high heat for 2 minutes, swirling a couple of times so it heats evenly. Don’t stir it. Remove from the heat and allow to cool for 5 minutes, then stir in the mascarpone or cream cheese and vanilla. Add almonds and peel and stir to evenly combine.
Whisk the egg white until it begins to froth, then fold into the almond mixture. Arrange tablespoon-size spoonfuls on prepared trays and spread out thinly with the back of a spoon. Bake until golden (about 15 minutes). Allow to cool and harden on the trays.
Melt the chocolate using short bursts in a microwave or in a bowl over a pot of simmering water. Spread a little over the underside of each florentine, then place chocolate-side up on a cooling rack. Leave for 10 minutes before swirling the prongs of a fork through the chocolate to create a wave pattern. Once fully set, store in an airtight container in a cool place for up to 2 weeks or chill.
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