Florentines from Wild Weed Pie: A Lifetime of Recipes by Janni Kyritsis and Roberta Muir
Traditionally, Florentines are large, thick discs. Years ago I developed this more delicate version by rolling the cooked biscuits as thinly as possible between 2 sheets of baking paper. Since then...
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Ingredients
- 250 g semi-sweet (57%) couverture chocolate
- 80 g butter
- 1 cup castor sugar
- ½ cup finely chopped candied orange
- ⅔ cup 35%-fat cream
- ⅔ cup honey
- 3 cups slivered almonds
- ⅓ cup plain flour, sifted
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