For Alida, Florentines are Mom memories. She has not made them since her mother died some years ago. Fortunately she made up this batch recently, with love and happy memories as ingredients, they taste so good.
Preparation time 10 minutes
Cooking time 25 minutes
Total time 35 minutes
Makes 20 Florentines
1 cup caster sugar
70ml cream (approximately ¼ cup)
75g salted butter, cubed
2 tablespoons maple syrup
200g flaked almonds, toasted
150g Glacé cherries, halved
2 tablespoons flour
200g dark chocolate (optional)
Pre-heat the oven to 180°c and line 3 baking trays with baking paper.
In a large saucepan, combine the sugar, cream, butter and maple syrup and bring to the boil.
Allow to cook until the mixture turns golden brown.
Add the almonds, cherries and flour and mix together quickly to coat in the buttery-sugar mixture.
Place spoonfuls of the mixture on the baking trays, making sure you leave sufficient space in between each Florentine as they will spread quite a bit.
Place the trays in the oven and allow to bake for 10-15 minutes until the cookies are a deep amber colour.
Remove from the oven and allow to cool completely.
Optional: Melt the chocolate and spread onto the back of each Florentine.
Allow to set then store in the fridge until ready to eat.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.