Name: Nutty Florentine bars
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Cuts into 18-21 bars
Cuisine: British
Ingredients: 225g salted butter at room temperature; 175g golden caster sugar; ¼ tsp almond extract; 200g plain flour plus 1 tbsp extra; 100g ground rice; 75ml double cream; 50g toasted flaked almonds; 25g whole blanched almonds; 25g walnuts roughly chopped; 25g pecans; 25g blanched hazelnuts halved; 50g glacé cherries sliced; 25g dried cherries; 50g dark chocolate melted

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Nutty Florentine bars

Nutty Florentine bars

Sarah Cook

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Cuts into 18-21 bars

Easy

Prep: 15 mins

Cook: 40 mins - 50 mins

plus chilling

A star rating of 5 out of 5.8 ratingsRate

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This clever tray bake combines a buttery shortbread base with a Florentine inspired topping - finished with cherries and dark chocolate

Freezable

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Ingredients

Nutrition

Units:

MetricUS

225g salted butter

at room temperature
175g golden caster sugar
¼ tsp almond extract
200g plain flour

plus 1 tbsp extra
100g ground rice
75ml double cream
50g toasted flaked almonds
25g whole blanched almonds
25g walnuts

roughly chopped
25g pecans
25g blanched hazelnuts

halved
50g glacé cherries

sliced
25g dried cherries
50g dark chocolate

melted

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Nutrition: per bar

kcal257
fat16g
saturates8g
carbs24g
sugars12g
fibre1g
protein3g
salt0.2g

Method

step 1

Start with the base. Line a 20cm square tin with some baking parchment. Put 200g of the butter and 100g of the sugar in a food processor and whizz until smooth. Add the almond extract, flour and ground rice, and pulse until the mixture comes together. Press the mixture into the base of your tin, flattening the surface as much as possible. Chill for at least 30 mins, or for up to 2 days.
step 2

Heat oven to 180C/160C fan/gas 4. Peel off the cling film, prick the base a few times with the prongs of a fork. Bake for 25 mins.
step 3

Meanwhile, put the remaining 25g butter, 75g sugar and 1 tbsp flour in a small pan. Heat gently, stirring, until the butter and sugar have melted. Stir in the cream until smooth, then the nuts, glacé and dried cherries.
step 4

When the base has baked, dot the hot nut mixture all over the top and gently spread with the back of a spoon. Return to oven and bake for another 10-20 mins until the top is golden – check every 5 mins. Cool to room temperature, then melt the dark chocolate in a microwave or in a bowl over, but not touching, a pan of hot water. Drizzle the chocolate all over the top, and leave to set solid before removing and cutting into thin bars.

Recipe from Good Food magazine, November 2014

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A star rating of 5 out of 5.8 ratings

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