I created this recipe a few weeks ago when I was asked to bring something for dessert to a friends house, whose family is mostly gluten free.
As usual, it was after a forage in the pantry where I spied flaked almonds and craisins that needed using and suddenly the idea of a florentine biscuit came to mind.
Because I have tried to create a refined sugar free version, you will find that the usual ‘toffee-like snap’ of a florentine isn’t there, but my taste testers assured me that it didn’t matter at all. They still taste like nuts and caramel and chocolate!
Putting a plate of these in the middle of the table at the end of big meal was just the perfect, not too sweet way, to finish.
- 200 grams flaked almonds, finely chopped
- 1/2 cup coconut sugar
- 1/2 cup craisins, (dried cranberries) chopped
- pinch of sea salt
- 1/2 teaspoon of orange zest
- 3 tablespoons gluten free plain flour
- 50 grams butter
- 2 tablespoons rice malt syrup
- 100 ml double cream
- 100 grams good quality dark chocolate, (70-85%) chopped and melted
- Preheat fan forced oven to 160 degrees celsius.
- Combine all dry ingredients in a bowl and stir to combine.
- Place butter, rice malt syrup and double cream in a small saucepan.
- Stir until butter has melted and bring to the boil.
- Once boiling, pour over dry ingredients and mix thoroughly.
- Leave mixture to sit for a few minutes.
- Place heaped teaspoon amounts on baking trays lined with baking paper. You many need to use your hands to help shape each circle.
- Flatten each one with your hand or the back of a spoon. I like mine thin, so no more than 1/2-1cm thick is good. Make sure you leave enough room for them to spread a little.
- Bake in the oven for 10 minutes, or until spread a little and golden.
- Leave to cool completely on trays.
- Once cool, dip one side of each biscuit in melted chocolate and leave on a wire rack (with a tray underneath to catch the drips!) until set.
- Store biscuits in an airtight container for 3-4 days. They will get softer over time. If it's very hot, store them in the fridge.