This is the more basic of the two florentines recipes we’ll be putting up. Note that you can use just about any kind of nut you’d like, though slivered almonds are the classic. I myself do about half almonds and half…whatever…just to keep things interesting. So here we go:
1 cup (5 ounces) nuts of your choice: slivered almonds, walnuts, unsalted pistachios or a combination
1 ounce (about 2 tablespoons) candied orange peel, finely chopped
1.5 ounces (3 tablespoons) butter
3.5 ounces (1/2 cup) sugar
1.5 ounces (2 tablespoons) golden syrup, glucose syrup or corn syrup
1/4 teaspoon vanilla extract
1 ounce (3 tablespoons) all-purpose flour
4 ounces coating (compound) chocolate
Preheat your oven to 350° Fahrenheit. Place the almonds and orange peel in a food processor and pulse until finely chopped.
In a small saucepan combine the butter, sugar and syrup and heat until the butter is melted and the sugar is dissolved. Remove the pan from the heat and add the flour and chopped nut mixture. Allow it to cool.
Spoon teaspoons of the mixture onto lined sheet pans and bake 9-11 minutes until flat and golden brown around the edges. Remove them gently to a rack to cool completely.
Place the chocolate in a microwave-safe bowl and melt it using a 20-second burst of full power, followed by as many 10 second bursts as needed to melt it completely (stir for 10-15 seconds between each burst, using residual heat as much as possible to avoid overheating it). Drizzle chocolate over the tops and allow to firm.