Nigella’s Florentines and Spiced Hot Chocolate
The theme for this month’s Forever Nigella hosted by Maison Cupcake was Italian. All I could think of was a chocolate torte, but having made one for the last challenge, I wanted to do something a bit different, but what? A quick flick through How to be a Domestic Goddess and I alighted on Florentines. Excellent, what could be more Italian than Florentines? On investigation, of course, it seems that there is some debate as to whether these actually originated from Florence, as the name suggests, or from Austria. Still, I figured the name alone qualified these for the challenge and they would also do very nicely as something suitable to take to my mother’s for tea. Or would they? On 2nd thoughts I wasn’t quite so sure; I had vague memories of attempting these once before in the dim and distant past and that they perhaps had not been very successful! Oh well, nothing ventured and all that. Rather nervously I proceeded as follows:
- Chopped 50g Brazil nuts into rough chunks.
- Added 50g flaked almonds, 30g crystallised pineapple, 20g mixed peel and 80g of mixed sour cherries, raisins and goji berries.
- Melted 25g unsalted butter in a pan.
- Added 90g vanilla sugar (mine is granulated).
- Stirred in 15g plain flour.
- Added 150ml double cream and beat until smooth.
- Placed heaped teaspoonfuls on well spaced apart on baking trays lined with baking paper.
- Baked at 180C for 10 minutes, then left to cool.
- Melted 150g 72% cook’s chocolate in a bowl over hot water.
- Spread melted chocolate over the backs of the Florentines and left to set.