This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 180°C. Line 2 baking trays with baking paper.
2.Finely chop the cherries and lemon peel.
3.Place a small saucepan over low heat and add the sugar, butter and flour. Keep stirring until the the sugar dissolves, then stir in the crème fraîche. Remove from heat and stir in the flaked almonds, cherries and peel. Stir well to mix.
4.Drop tablespoons of mixture onto the baking sheets, leaving plenty of room for spreading.
5.Bake for 12 to 15 minutes or until golden. Leave to cool a little on the sheet before transferring to a wire rack.
6.Melt the chocolate in a bowl over a saucepan of simmering water. Using a pastry brush or spoon, spread a little melted chocolate over the flat base of each florentine and leave to set on a cooling rack. Store in an airtight container.
Note
- Makes 10 -12.
