Nutty Florentine bars

Nutty Florentine bars

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(2 ratings)

Prep: 15 mins Cook: 40 mins - 50 mins plus chilling

Easy

Cuts into 18-21 bars
This clever tray bake combines a buttery shortbread base with a Florentine inspired topping - finished with cherries and dark chocolate

Nutrition and extra info

  • Freezable

Nutrition: per bar

  • kcal257
  • fat16g
  • saturates8g
  • carbs24g
  • sugars12g
  • fibre1g
  • protein3g
  • salt0.2g
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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
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 25g pecans
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 25g blanched hazelnuts, halved
  • 50g glacé cherries, sliced
  • 25g dried cherries
  • 50g dark chocolate, melted
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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wendymayCI
7th Nov, 2014
5.05
Shhh dont tell anyone - I will be making these for my surprise Christmas gifts for friends and family this year - they are sooo good.
ruthwilliamson
5th Nov, 2014
5.05
Fantastic recipe, very tasty indeed. Highly recommended.
Besseya
22nd Jan, 2016
This sounds delightful, but for the benefit of those of us on the other side of the pond, could you please elucidate "ground rice"? Dry, uncooked rice, ground to a particular consistency? Or cooked rice, dried and ground? Or another preparation altogether?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Hi there, thanks for getting in touch. Ground rice is a baking product in the UK with a slightly coarse texture. If you can buy rice flour where you live use that instead. Looking online many people have success at making their own ground rice, although we haven't tried it ourselves. Rinse, then soak white rice in cold water for 4 hours then drain really well and spread out on paper towels. Leave until completely dry and the grains are separate. Blitz in a food processor until you get a slightly sandy flour consistency. Store any you don't use in an airtight container.
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