Recette: Almond, Cranberry and Coconut Florentines by Ksenya

Ksenya is a General Committee
Member of the La Trobe French Club

Welcome to the first installment of the La Trobe French Club Recipe collection! Those of you who made it to our International Clubs Day stand may remember these Florentines; the recipe comes from the Committee’s own Ksenya.

Cette recette est vraiment facile! Ils sont la parfaite gâterie pour l’après midi avec du thé. J’ai utilisé le chocolat de la bonne qualité – Plasitowe Premium Dark Chocolate – qui est disponible au supermarché.

For those of you with a hot oven,
the florentines will cook quickly,
so keep an eye on them!

Ingrédients
1 tbs vegetable oil
3 egg whites
110g icing suger
220g flaked almonds
50g slivered almonds
50g shredded coconut
50g dried cranberries
200g good dark chocolate, chopped
N.B. Makes 14

Méthode

1. Heat the oven to 160C. Line two baking trays with baking paper and brush lightly with vegetable oil.
2. In a mixing bowl, whisk the egg whites lightly, then whisk in the icing suger. Add the flaked and slivered almonds, coconut and cranberries and gently combine.
3. On the tray, place tablespoonfuls of the mixture and flatten with moistened fingers to discs of about 9cm in diameter.
4. Bake for 10 minutes, then swap the trays around, turning them 180 degrees as well, and bake for a further 10 minutes or until golen.
5. Leave to cool on the tray (they will harden as they cool), then arrange flat side up on a wire rack set over newspaper.
6. Melt the chocolaté in a heatproof bowl set over a pan of hot water, stirring. Pour a spoonful of chocolaté 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.