Name: Orange, cherry and almond florentine bites recipe
Prep time: 10 min
Cook time: 15 min
Yield: Makes:
Ingredients: 25g salted butter, melted; 50g caster sugar; 1tbsp honey; 25g sifted plain flour; ½tsp mixed spice; 2tbsp double cream; 75g candied peel; 75g glacé cherries, washed and quartered; 75g flaked almonds; 85g white chocolate, melted; 85g dark chocolate, melted; Gold leaf (optional)

By Rose Fooks

published 5 September 2020

in Recipes

Our bite-sized orange, cherry and almond florentines are small in size but are mighty in flavour and indulgence. With just 15 mins cooking and minimal prep, these mini Florentines really couldn't be easier to make.

Ingredients

25g salted butter, melted
50g caster sugar
1tbsp honey
25g sifted plain flour
½tsp mixed spice
2tbsp double cream
75g candied peel
75g glacé cherries, washed and quartered
75g flaked almonds
85g white chocolate, melted
85g dark chocolate, melted
Gold leaf (optional)

You will need:

silicone 12 hole mini cup cake tray

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Method

Heat the oven to 180C, gas 4. In a small heavy-based saucepan gently heat the butter, sugar and honey until melted. Remove from the heat and stir in the flour, ginger, cream, candied peel and glace cherries until well combined.
Spoon teaspoons of the mixture into the silicone cupcake holes, Bake for 10 minutes or until golden brown, allow to cool for a few minutes then spoon a tsp of melted chocolate into each hole. Tap the trays to ensure the chocolate is even. Leave to set. Remove to a wire rack. They’ll keep for 4 days in a sealed container.

Top Tip for making Orange, cherry and almond florentine bites

If you don’t have a silicone cup cake tin, spoon tsps. of the mixture on to a baking tray, bake as above and drizzle with the melted chocolate.

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.