Nigella’s Florentines and Spiced Hot Chocolate

4 Star, Biscuits | 24th March 2011 | By

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.
I needn’t have worried. These weren’t nearly as difficult as I’d thought, just slightly messy.  I was pleased with the results, even if they didn’t look as pretty as Nigella’s. For those that have the book, you will see I deviated fairly substantially from the original recipe. Those that know me have probably grasped the fact that I’m incapable of following a recipe to the letter. In mitigation, however, I didn’t have the requisite fruit to hand. I also thought vanilla sugar would work well in this recipe. How right I was. Nutty, chewy and delicious is what they were. The plain chocolate was a good foil for the sweetness of the biscuits. Nigella had rather over estimated the amount of chocolate needed. She stated 100g of dark and 100g of white. I found that 150g was too much and that 100g would have been sufficient. That was fine though, I added some milk and a pinch of cayenne and made myself a delicious hot chocolate.

Comments

  1. Leave a Reply

    Dom at Belleau Kitchen
    24th March 2011

    I adore those chewy Florentines! Yours look exceptionally good. You shouldn’t have worried! And they make great gifts!

  2. Leave a Reply

    Kath
    24th March 2011

    ooh lovely and that spicy hot chocolate sounds like an added bonus.

  3. Leave a Reply

    Sarah, Maison Cupcake
    24th March 2011

    I think these look great and Dom is right, Florentines in bags make charming gifts. Thanks so much for joining in with Forever Nigella 3.

    BTW I’ve known all along what I want to make for We Should Cocoa and chocolate lime is one of my all time favourite flavours but everyone in my family has been ill one after another in past 3 weeks and I’m really behind with baking… so I don’t know if I’m going to meet the deadline but it’s not for want of trying!!

  4. Leave a Reply

    Pudding Pie Lane
    24th March 2011

    Florentines are always beautiful, definitely worth the effort – you were right to reward your self with hot chocolate in the end!

  5. Leave a Reply

    Johanna GGG
    24th March 2011

    I love florentines – never think of them as Italian but I guess I should given the name – made them last year and must get back to this recipe soon

  6. Leave a Reply

    VegBoxBoy
    24th March 2011

    Not sure cayenne in hot choc is for me.

    But liking the florentines very much. Could definately manage one with my coffee right now.

  7. Leave a Reply

    Chele
    24th March 2011

    I like your style … as always ;0)
    Leftover chocolate shall never be a problem lol

  8. Leave a Reply

    MaryMoh
    25th March 2011

    These look very delicious and addictive with all the fruits and nuts. You made it sound very easy to make….just melt and mix. Thanks very much for sharing.

  9. Leave a Reply

    Maggie
    25th March 2011

    I’ve never made florentines, although I always think how jewel like they look. Yours look very tempting.

  10. Leave a Reply

    Liz
    25th March 2011

    I love Florentines and these look especially good, I often make them at Christmas with cranberries, ginger pieces and green cherries then dust them with gold powder…and I really fancy that spicy hot choc. BTW I couldn’t find a saint for chocolate – only St Drogo for coffee – I’ll keep looking..
    x

  11. Leave a Reply

    Nicisme
    25th March 2011

    I keep meaning to make some, yours look fabulous and very easy. A great Nigella entry.

  12. Leave a Reply

    cityhippyfarmgirl
    26th March 2011

    I say recipes are only as a general guide. An idea to jump start from. Pahh, to following them completely :-)
    I haven’t made florentines before, but would happily settle for one of these right now.

  13. Leave a Reply

    Foodycat
    26th March 2011

    Gorgeous! I love florentines. You can get them in pretty much any cafe in Australia and they were always one of my go-to sweet treats. I’ve never made them though. And the hot chocolate looks wonderful! What a great use for leftover melted chocolate.

  14. Leave a Reply

    celia
    26th March 2011

    Choc, I can’t believe it, you deviated from a recipe? 😉

    Your deviation looks like an improvement to me – those look very moreish – and the hot chocolate looks like a perfect accompaniment. :)

  15. Leave a Reply

    Choclette
    27th March 2011

    Dom – thank you. They do have a very special chewy texture. I think these might be on this year’s gifts for Christmas list.

    Kath – the hot chocolate was lovely. Nothing quite beats hot chocolate made with real chocolate.

    Sarah – sounds like you’ve got plenty on your plate. There’s always next month :)

    Pudding Pie – thanks for the comment and any excuse for a treat is my moto 😉

    Johanna – not sure why it took me so long to get around to making them, they are not that difficult after all.

    VBB – but surely you are a chilli fan?

    MCB – thank you.

    Chele – you’re right, there isn’t really such a thing as leftover chocolate 😉

    Baking Addict – thanks

    MaryMoh – they weren’t nearly as difficult as I’d led myself to believe.

    Maggie – thank you. Jewel like is a good way of describing them – or at least the professional ones!

    Liz thank you – can’t believe there wouldn’t be a saint for chocolate! Your ginger Florentines sound amazing with gold powder too.

    Nic – thank you. Do give them a try.

    Joanna – ha ha, along with your bakery!

    CityHippy – I’m with you all the way. You’re in for a treat if you ever do get around to making them.

    Foodycat – had no idea these were so common in Australia. I hardly ever see them over here.

    Celia – I know, it’s shocking 😉

  16. Leave a Reply

    Gloria
    28th March 2011

    Love these, I love Nigella recipes, look fantastic, gloria

  17. Leave a Reply

    Anne
    22nd April 2011

    I adore florentines, though never dared to make them as I fear I would eat them all in one sitting!!

    They look so delicious and fruity, and therefore must be semi healthy? 😉

  18. Leave a Reply

    Choclette
    10th May 2011

    Anne – thank you, a good point, if it’s got fruit in, it must be all right 😉

  19. Leave a Reply

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