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Instructions |
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Melt the butter on medium high heat, now add sugar, vanilla and the spices while stirring continuously.
Keep cream on hand. As soon as the mixture caramelizes stir for 5 seconds, then add the cream while stirring vigorously until all the caramel has dissolved.
Reduce the heat to medium and let it cook for 5min while stirring occasionally.
Add Cointreau/Whiskey and honey and let it simmer on low for another 5min.
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Take off the stove, mix in almond meal, then fold in the sliced almonds. Let the mixture cool down to around 40C.
Preheat the oven on 200C. Line a baking tray with greaseproof paper and spread the mixture on it evenly.
Bake for 15-20min while keeping a close eye on it so it won't burn. As soon as you see the mixture turning a darker brown take it out of the oven.
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Sit the tray on a heatproof surface and let it cool slightly. As soon as it has cooled down just enough for you to handle, cut it into the desired shapes. For fun shapes use a lightly greased cookie cutter. Decorate each shape with 1/2 glazed cherry while still hot and set aside to cool completely.
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Melt the chocolate in the microwave/stove as directed on the packaging.
Dip each cooled Florentine into the chocolate, then sit on silicone sheet/greaseproof paper until chocolate has firmed.
Store in airtight container in the fridge for up to 3months. But honestly, these wont last long..
Tip-
If you you would like to make round florentines, the easiest and most economic way is to bake them in silicone cupcake trays. Spoon 1 - 1 1/2 tsp of mixture into each mould and bake as described above. Decorate them with a piece of cherry as taking them out of the oven, then let them cool down completely before dipping in chocolate
Caution!
This is not a good recipe to make with young children since hot caramel is a burn hazard.
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Suggestions |
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Great with espresso or milky coffees.
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Originally Submitted
7/1/2012
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