Turkish Delight Florentines
Ingredients:
50g unsalted butter
124ml pure cream
125g catser sugar
440g flaked almonds
60g plain flour
300g best quality dark chocolate
8 pieces rosewater Turkish Delight, finely chopped
Method:
Preheat the oven to 160 degrees celcius. Grease and line 2 baking trays with parchment.
Put the cream, butter and sugar in a small heavy based saucepan and bring to the boil. Remove from the heat. Allow to cool slightly then stir in the almonds and flour.
Drop teaspoonfuls onto the baking trays, leaving plenty of room between each one for spreading. Flatten slightly with a wet fingertip. Bake for 8-10 minutes, until the biscuits are a light golden brown. If you like, at this stage you can cut the biscuits into neat circles with a pastry cutter, before returning them to the oven to finish cooking. Bake biscuits for a further 8 minutes until they are a deep golden brown.
Remove from the oven and, while they are still warm, scatter with the pieces of Turkish delight. (Alternatively, scatter the Turkish delight onto the melted chocolate before it sets.) Once the biscuits are cool and firm transfer them to a wire rack. Melt the chocolate and brush a thick coat onto the flat sides of the biscuits. Use a fork to create the traditional wavy pattern.
Makes around 15 biscuits.
Product used in this recipe
Greg Malouf Lokum Sweet Rose Delight 450g
