Florentine Slice Bars Recipes

FLORENTINES (ITALY)

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
• Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
• Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
• Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
• Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

NUTTY FLORENTINE BARS

Steps:

• Start with the base. Line a 20cm square tin with some baking parchment. Put 200g of the butter and 100g of the sugar in a food processor and whizz until smooth. Add the almond extract, flour and ground rice, and pulse until the mixture comes together. Press the mixture into the base of your tin, flattening the surface as much as possible. Chill for at least 30 mins, or for up to 2 days.
• Heat oven to 180C/160C fan/gas 4. Peel off the cling film, prick the base a few times with the prongs of a fork. Bake for 25 mins.
• Meanwhile, put the remaining 25g butter, 75g sugar and 1 tbsp flour in a small pan. Heat gently, stirring, until the butter and sugar have melted. Stir in the cream until smooth, then the nuts, glacé and dried cherries.
• When the base has baked, dot the hot nut mixture all over the top and gently spread with the back of a spoon. Return to oven and bake for another 10-20 mins until the top is golden - check every 5 mins. Cool to room temperature, then melt the dark chocolate in a microwave or in a bowl over, but not touching, a pan of hot water. Drizzle the chocolate all over the top, and leave to set solid before removing and cutting into thin bars.

FLORENTINE SLICE (BARS)

Steps:

• Preheat oven to 170°C Grease a 3 cm deep, 18cm x 28 cm(base) slab pan. Line the pan with baking paper.
• Add the flour to a large mixing bowl, whisk to aerate.
• Add the combined dried fruit, almons and cherries. Stir.
• In a small saucepan, combine the butter and honey. Stir over a low heat. Cook, stirring for 3 to 4 minutes or until the butter melts. (this step can be done in the microwave if wished). Allow the butter to cool slightly.
• Add the butter mixture and the beaten egg to the fruit mixture. Mix until well combined.
• Spoon the mixture into the prepared pan and smooth over the surface.
• Bake 30 to 35 minutes or until golden brown. Set aside in the pan to cool completely.
• Melt the chocolate and stir until smooth.
• Spread the melted chocolate over the cooled slice.
• Set the slice aside for 2 hours or until the chocolate has set.
• Refrigerate for 2 to 3 hours before cutting and serving.
• Makes 32 pieces.

FLORENTINE COOKIE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Gradually add flour and mix well. Refrigerate for 30 minutes or until easy to handle.
• Roll dough into an ungreased 15-in.x10 in.x1 inches baking pan. Bake at 375 degrees for 7-9 minutes or until lightly browned.
• Meanwhile, in a large heavy saucepan, combine the sugar, cream, butter, and honey. Cook, stirring occasionally, until a candy thermometer reads 246 degrees( firm-ball stage). Remove from the heat; stir in the almonds, cherries and currants. Spread evenly into crust.
• Bake for 18-22 minutes or just until filling is set. Cool completely on a wire rack. Refrigerate overnight.
• Remove florentine from pan. With a sharp knife, trim edges of crust; discard the trim.Cut lengthwise into six strips;cut each strip into 16 triangles.
• In a microwave-safe bowl, melt candy coating; stir until smooth. Dip the short side of each triangle into candy coating; place on wax paper. Drizzle with additional candy coating. Let stand until set. Cover and store in the refrigerator.

FLORENTINES

Steps:

• Heat oven to 180C/160C/gas 4. Line two baking sheets with baking parchment.Melt the butter, sugar and golden syrup in a small saucepan over a low heat, stirring frequently. Remove from the heat and whisk in the flour then add the cherries, flaked almonds, pistachios and orange zest.
• Scoop 10 flat tbsp of the mixture onto the baking sheets, leaving room for them to spread. You will need to do these in batches. Bake for 10 mins until golden. Leave to cool for 2 mins until firm enough to lift onto a wire rack. Cool completely. Repeat with the remaining mixture.
• Melt the chocolate in a bowl over a simmering saucepan of water or in the microwave in 30 second bursts. Turn the florentines over on the wire rack. Spoon chocolate onto the base of each florentine and gently spread to the edges. When the chocolate is firm enough to hold its shape, use a fork to draw wavy lines across the chocolate. Leave to set and then store in an airtight container.

FLORENTINE SLICE

Steps:

• Melt butter and sugar in a large saucepan.
• Remove from heat and add almonds, raisins and cherries.
• Sift flour and baking powder into the saucepan and mix until combined.
• Spread into a greased 20cm square shallow tin.
• Bake at 180C degrees for 25 minutes or until golden and cooked.
• Melt chocolate in microwave or over hot water.
• Drizzle over slice while still warm.
• Cut into sqaures or fingers while warm.