Florentines
Florentines have been a long time favourite of mine. Most recipes use an abundance of coloured artificial fruits, which I do not like. My version incorporates Okanagan sun dried fruits, organic raisins, and of course, Belgium chocolate to make them irresistible. Do not wait for the holidays or other festive occasions to whip these up. Any Tuesday night will do!!!
Ingredients:
1/4 cup currants or sun dried blueberries
1/4 cup sun dried cranberries
1/2 cup sun dried cherries, snipped into small pieces
1/4 cup sultanas
3/4 cup toasted flaked almonds
1/2 cup sweetened condensed milk
8 ounces Belgium dark chocolate, melted
Method:
1. Combine the fruits and nuts in a large bowl, pour in the condensed milk and stir well to combine.
2. Drop by small teaspoons onto a cookie sheet lined with parchment or Silpat baking liner.
3. Bake at 350F degrees for about 10 minutes, or until lightly browned. Let the cookies cool on the tray. If they seem to spread out a lot during the baking process, push them back into shape while they are still warm.
4. Once they are cool, spread the flat side of the Florentine with the melted chocolate. If you are a perfectionist, take the tines of a fork and make the traditional wave pattern in the chocolate while it is still soft. If eating and enjoying is your specialty, skip the wave step and just eat, they wave has no flavour, just effect!
Makes 36 cookies.
