Nigella’s Florentines and Spiced Hot Chocolate
This recipe is the Tin and Thyme version of Nigella’s Florentines. They’re easy to make, if a bit messy and they are nutty, chewy and delicious to eat. The dark chocolate creates the perfect foil for the sweet biscuits. They make great gifts for family and friends at any time of the year, but particularly at Christmas.
Florentines – from Italy or Austria?
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.
Spiced Hot Chocolate
Nigella’s Florentines – The Recipe
- 50 g Brazil nuts - chopped into rough chunks
- 50 g flaked almonds
- 30 g crystallised pineapple
- 20 g mixed peel
- 80 g mixed sour cherries , raisins and goji berries
- 25 g unsalted butter
- 90 g golden caster or granulated sugar - I used vanilla sugar
- 15 g plain flour
- 150 ml double cream
- 150 g 72% dark chocolate - I used G&B cook’s chocolate
- Melt the butter at a low heat in a medium sized pan.
- Add the sugar and stir to dissolve.
- Beat in the flour as if making a white sauce.
- Remove from the heat and whisk in the cream. Beat until smooth, then stir in the fruit and nuts.
- Place heaped teaspoonfuls, well spaced apart, on baking trays lined with baking paper. The mixture will spread.
- Bake at 180℃ for 10 minutes when the edges should be golden.
- Leave to cool for a couple of minutes, reshaping them if needed, then transfer to a wire rack.
- Melt the chocolate in a bowl set over a pan of nearly boiling water.
- Spread the melted chocolate over the backs of the Florentines with a palette knife or back of a spoon. Place back on the baking paper and leave to set.
You can replace my choice of dried fruit and nuts with your own. If using glacé cherries, chop them into smaller pieces.
Use a mix of milk, white and dark chocolate for a more interesting finish and a fork to make wavy lines on the chocolate if desired.
Other Gift Ideas and Festive Recipes You Might Like
If you’d like a few more gift ideas, click on my gifts link. For more Christmas food ideas, take a look at this vegetarian and vegan Christmas recipes post. There’s over 70 of them to choose from. My Vegetarian Christmas board on Pinterest is also well worth a look.
I’m sharing Nigella’s Florentines with Searching for Spice for #CookOnceEatTwice.
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Thanks for visiting Tin and Thyme. If you make my version of Nigella’s Florentines, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.