Almond, orange & ginger florentines
- Ailsa Burt
Save recipe
Makes 12-15
Easy
Prep: 25 mins
Cook: 20 mins
A star rating of 4.5 out of 5.4 ratingsRate
loading...
Present these florentines as part of a foodies gift box at Christmas. With ginger, orange, almonds, and a chocolate topping, they're deliciously decadent
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Coconut caramels
A star rating of 0 out of 5.0 ratings
App onlyVanilla spiral biscuits. This is a premium piece of content available to subscribed users.
A star rating of 5 out of 5.3 ratings
Pistachio nougat
A star rating of 0 out of 5.0 ratings
Ingredients
Nutrition
Units:
MetricUS
-
flavourless oil
for the tin
-
50g salted butter
-
50g light brown muscovado sugar
-
50g golden syrup
-
50g plain flour
-
50g stem ginger
roughly chopped
-
125g flaked almonds
-
2 oranges
zested
-
175g dark chocolate
-
175g white chocolate
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (15)
- kcal227
- fat14g
- saturates6g
- carbs21g
- sugars17g
- fibre1g
- protein4g
- salt0.2g
Ad
Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Lightly brush the base and sides of a 12-hole muffin tin with oil. Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour, then add the ginger, flaked almonds and orange zest.
-
step 2
Scoop 1 flat tbsp of the mixture into each hole of the muffin tin. You may be left with some mixture, but you can bake in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to transfer to a wire rack and cool completely. Repeat with any of the remaining mixture.
-
step 3
Melt the dark and white chocolate in two different bowls, each over a simmering saucepan of water (ensuring the bowls don’t touch the water), or in the microwave in 30-second bursts. Dip half of a cooled florentine in the dark chocolate then drizzle over the white chocolate. Leave to set on a wire rack. Will keep in an airtight container for one week.
Recipe from Good Food magazine, Christmas 2023
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...