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Florentine Biscuits is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Florentine Biscuits is something that I have loved my entire life. They’re fine and they look wonderful.
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To get started with this recipe, we must prepare a few components. You can cook florentine biscuits using 14 ingredients and 14 steps. Here is how you cook that.
Composition needed to make Florentine Biscuits:
- Sablé dough
- 220 g cake flour
- 150 g unsalted butter
- 100 g caster sugar
- 1 egg
- 20 g almond powder
- 1 g salt
- Appareil (topping)
- 60 g granulated sugar
- 40 g unsalted butter
- 60 g heavy cream
- 20 g mizuame/honey/golden syrup/maple syrup
- 20 g mizuame/millet jelly
- 150 g sliced almond
Florentines Recipe courtesy of The Great British Baking Show This florentines recipe is featured as the technical challenge in the " Biscuits " episode of The Great British Baking Show. Crunchy and sweet, these Florentines Biscuits are a favourite classic cookie. These delightful almond cookies are filled with dried fruit and a simple caramel, and are baked until baked until golden and crisp. They make a wonderful edible gift during the holidays too.
Instructions to make Florentine Biscuits:
- Make sure all ingredients are at room temperature before starting. Sift the cake flour and the caster sugar separately.
- In a bowl, knead the butter until softened. Then, combine the caster sugar.
- Next, whisk the egg and divide into 3 portions. Pour one portion into the butter mixture, mix, then repeat with the other two portions. Keep mixing until it starts to look like mayonnaise.
- Combine the almond powder and salt in the butter mixture and mix.
- Add the cake flour into the mixture in 3 portions, mixing/folding in between (as if you’re cutting the dough).
- Spread the dough between cling wrap (bottom) and parchment paper (top) and flatten the dough into a 28x28cm square using a rolling pin.
- Flip the dough around so the parchment paper is on the bottom and place in fridge to chill for a minimum of 1 hour.
- After the dough has had time to rest, preheat the oven to 180°C. Then, take the dough out from the fridge and poke holes in it using a fork.
- Lower the oven to 170°C and slightly bake the dough for 18 minutes.
- In the meantime, roast the sliced almonds by baking them at 170°C for 8 minutes.
- Once about 10 minutes of step 9 have passed, combine all the ingredients (except the sliced almonds) from the appareil section in a pot and simmer over medium heat for about 5 minutes.
- Then, after about 5 minutes, add the baked sliced almonds. The appareil mixture and the sablé dough should be finished at the same time.
- Next, spread the appareil mixture over the sablé dough.
- Bake the dough with the appareil for about 20 minutes at 160°C. Make sure to cut the florentines into squares before it completely cools down to prevent it from cracking. You should start cutting while it’s still warm.
The Great British Bake Off is in full swing yet again. I love this program (you can follow along here in Australia as the Guardian has a weekly live blog of the action) because it is so much more gentle than any of the other reality cooking programs (and yes, that. Spread a little melted chocolate over the flat base of each Florentine using a palette knife, and leave to set, chocolate-side up, on the cooling rack. These are luxurious biscuits, but you do need patience and accurate scales to make them. Biscuits are one of our favourite things at Fortnum's, and we go to great lengths to ensure ours are the best.
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