Allspice chocolate florentines

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• annemiek

  17 March 2008

  annemiek rated and commented on this recipe

  

  This is a great recipe. I actualy didn't use mixed peel or glace cherries since my kitchen cupboard didn't offer me those. So I used some mixed tropical dried fruit and chopped it quite finely. It turned out delicious.

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• Elettaria

  26 March 2009

  Elettaria rated and commented on this recipe

  

  I found that 100g chocolate was sufficient, and I skipped the allspice and chilli. I used 50g dark chocolate and 50g non-dairy "milk" chocolate, and Pure soya margarine. The microwave is the easiest way to melt the chocolate but watch it carefully, as a minute may be sufficient. You want to get it to the stage where some of the pieces of chocolate just about still have their shape but lose it when you give the chocolate a stir; any further and the chocolate will burn. The really important thing this recipe leaves out is rice paper. I used greaseproof paper, and ended up having to eat rather a lot of it as the florentines stick firmly! For my second attempt, I used four sheets of rice paper, cooking the florentines in two batches. Otherwise a good version of a classic recipe. Note that while it's very quick to make, the chocolate takes hours and hours to set again. I put the florentines in the fridge once the chocolate had firmed up a bit.

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• katherine nutting

  23 April 2009

  katherine nutting commented on this recipe

  how come i only got 8 florentines??

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• Elettaria

  04 May 2009

  Elettaria commented on this recipe

  If you only got 8 florentines, you made them too big! You only need to put a tiny bit down, I use a cutlery teaspoon and fill it 1/2 full or less. Remember that they will spread out while baking, and that you'll be making them more substantial by adding a layer of chocolate. Further comments, after making a batch with half (faux) milk chocolate and half dark chocolate, which was wolfed down by my family: dark chocolate wins hands-down. A 100g bar of Lindt 70% does the job beautifully. I haven't tried it with sultanas yet, raisins have certainly been fine so far, but I plan to.

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• Pickled Pepper

  27 May 2009

  Pickled Pepper rated and commented on this recipe

  

  A fantastic recipe. I must admit I didn't have high hopes for these when they came out of the oven. They looked so fragile, but once they had cooled and hardened they were fine. I didn't bother with the chilli flakes, just added 1/2 teaspoon of ground mixed spice to the chocolate and it was lovely. Make sure you space the biscuits well apart on the baking tray because they do spread. And only use a teaspoon of the mix for each one, which I found made 27 florentines

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• Kate Murray

  22 December 2009

  Kate Murray commented on this recipe

  Can anyone tell me how long these last? I really want to make them for Christmas presents but don't want a last minute rush!

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• Strawberry Tart

  13 December 2010

  Strawberry Tart commented on this recipe

  This recipe really didn't work for me =( they all fell apart and dryed out? Any ideas?

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• DS

  30 November 2011

  DS rated and commented on this recipe

  

  Tried these and they were very nice.

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• milliepops

  16 December 2011

  milliepops rated and commented on this recipe

  

  Brilliant - made for a Christmas present and they do look a bit rustic but that just adds to the charm, right?! I have made florentines before and found them to be awkward to get off the baking tray sometimes - I used a silicone baking sheet this time and it was really easy, no need to line or grease it. Will be making these again.

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• Vin82

  22 December 2011

  Vin82 rated and commented on this recipe

  

  I tried these and they spread all over my baking tray and alot of grease all over the tray, so I had to take small amounts and shape them a little. For my second batch I used less butter. worked ok although it was a little dry. Tasted great regardless

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• mother*ship

  23 December 2011

  mother*ship rated and commented on this recipe

  

  This is my 'go to' florentines recipe, I have to make some every year for my Mum! Remember florentines are like brandy snaps - they spread massively, they are supposed to be thin and you need to let them cool and solidify for a couple of minutes before you try to get them off the baking tray. I always use good dark chocolate, I think milk choc is too sweet for these, I don't use the chili because we don't like it, and really who has 1/4 teaspoon of freshly ground allspice?????

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• GastroFlo

  06 February 2012

  GastroFlo commented on this recipe

  I made these and they turned out pretty well - I cut little circles and lined the bottom of my muffin tine - I then squished a teaspoon of the mix down and it turned out making very neat, thin circles. The greaseproof paper was a bit fiddly to remove so I guess rice paper may have been better. I didn't do the all spice and chili and did a mix of dried cranberries and a few glace cherries to get some bitterness. I also used dried blueberries instead of sultanas which I think work better since they are smaller and not gritty at all. I also did less peel and more flaked almonds.

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• GastroFlo

  06 February 2012

  GastroFlo commented on this recipe

  haha, can't spell tin! All that late night baking!

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• Helena Bradley

  13 March 2012

  Helena Bradley commented on this recipe

  Hey thinking od cooking this recipe for Mother's Day but don't have any mixed peel, Does this matter, can i replace it with anything?? Also how long will they last because i dont want to have a last minute rush??

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• Jodie Rees

  30 September 2012

  Jodie Rees rated and commented on this recipe

  

  These were so quick and easy to make. Will definitely make these again at christmas

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• Nancy

  11 November 2012

  Nancy rated and commented on this recipe

  

  I stuck to the overall quanity of fruit and nuts specified in the recipe, but swapped for flaked almonds, mixed dried fruit, including dried cranberries, and chopped pecan, almonds, hazelnuts and pistachios. I also left out the spice and chilli flakes, and used light brown soft sugar instead of golden caster sugar. The only problem was that my mixture was dry and 'sandy', so I was worried that my alterations had ruined the recipe, but I arranged the mixture on the baking sheet in little 'piles' and after cooking the end result was perfect. I gave them to friends when we went to dinner, and everyone raved about them, so I will be making these as Christmas gifts this year. However, I will be using the correct sugar next time!

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• Peaches

  03 January 2013

  Peaches commented on this recipe

  I didn't have cherries so used cranberries, I also used sultanas and currants as I didn't have mixed peel. I used a combination of almonds and pistachios. I didn't put the chilli in the chocolate but i did use the allspice. To ensure the mixture doesn't stick to the greaseproof paper, just grease the paper well before placing the mixture on it and the Florentines come off easily when they have hardened a little. They do spread quite a bit during cooking. I managed to get 3 in a row and did 2 trays of 12. They cool quite quickly so as soon as they come out of the oven, re-shape the edges quickly with a knife to get a more even shape. A very easy recipe and everyone enjoyed the Florentines! E

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Ingredients

• 75g butter
• 5 tbsp golden caster sugar
• 3 tbsp plain flour
• 50g almonds , pecans or hazelnuts, chopped
• 50g chopped, mixed peel
• 25g sultanas , chopped
• 25g glacé cherries , chopped
• 150g milk chocolate
• ¼ tsp freshly ground whole allspice
• dried chilli , freshly ground to give a good pinch

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Difficulty and servings

Makes about 25

Preparation and cooking times

Ready in 20 minutes + cooling time

Ingredients

• 75g butter
• 5 tbsp golden caster sugar
• 3 tbsp plain flour
• 50g almonds , pecans or hazelnuts, chopped
• 50g chopped, mixed peel
• 25g sultanas , chopped
• 25g glacé cherries , chopped
• 150g milk chocolate
• ¼ tsp freshly ground whole allspice
• dried chilli , freshly ground to give a good pinch

Per serving

94 kcalories, protein 1.1g, carbohydrate 11g, fat 5.5 g, saturated fat 2.8g, fibre 0.4g, salt 0.09 g

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