Almond, cranberry and coconut Florentines
These nutty, fruity, lighter florentines were inspired by "Ottolenghi: The Cookbook", a brilliant collection of recipes from London's Ottolenghi restaurants. I think they taste just as good without their traditional chocolate bottom but millions would probably disagree.
Ingredients
1 tbsp vegetable oil
3 egg whites
110g icing sugar
220g flaked almonds
50g slivered almonds
50g shredded coconut
50g dried cranberries
200g good dark chocolate, chopped
Method
Heat oven to 160C. Line two baking trays with baking paper and brush lightly with vegetable oil.
In a mixing bowl, whisk egg whites lightly, then whisk in icing sugar. Add flaked almonds, slivered almonds, coconut and cranberries and gently mix until combined.
Place by the tablespoonful on the trays and flatten with moistened fingers to flat discs of about nine centimetres diameter.
Bake for 10 minutes, then turn each tray 180 degrees and bake for a further 10 minutes or until golden.
Leave to cool on the tray (they will harden as they cool) then arrange flat-side up on a wire rack set over newspaper.
Melt chocolate in a heatproof bowl set over a pan of hot water, stirring. Pour a spoonful of chocolate on each florentine and spread with a spatula.
Refrigerate for 30 minutes to set, then store in an airtight container between layers of baking paper.
Keep in a cool place or in the fridge.
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Jill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/almond-cranberry-and-coconut-florentines-20111019-29uj9.html