the Breville Test Kitchen
Jeremy’s Almond Florentines
There’s a lot to love about these gems which are one of Jeremy’s favorites. As a Test Kitchen chef, he says they’re simple but impressive, decadent but easily put together. Golden crowns of toasted almonds and liqueur-soaked cherries, get a final luxurious cloak of dark chocolate. Plus they’re gluten-free, so easier to share.
1 hr 30 mins total time
30 mins active time
Easy
Makes 12
Ingredients
Measurements:
1 oz sweetened sour cherriesfinely chopped
1 tbsp candied diced mixed peel
1 tbsp amaretto
Cooking spray
2 large egg whites
¾ cup (3¾ oz) powdered sugarsifted
3¾ cups (10 oz) sliced almonds
¼ tsp flaky sea salt
4¼ oz dark chocolatechopped
Instructions
- 1Place the sour cherries, mixed peel and amaretto in a large bowl and set aside to steep for at least 30 minutes.
- 2Insert the wire racks into positions 4 and 8. Set the oven to Cookies, No Fan, 300°F, for 23 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
- 3Lightly spray 2 sheet pans with oil and line with parchment paper.
- 4Add the egg whites, sugar and almonds to the cherry mixture and stir to combine.
- 5Place a 2¾-inch round cookie cutter on one of the prepared sheet pans. Using a medium ice cream scoop, place a heaped scoop, or ¼ cup of the mixture into the cutter and use a fork to flatten and shape into a round. Remove the cutter and repeat to fit 6 Florentines on each pan. Lightly sprinkle each one with a little sea salt.
- 6Once preheated, place in the oven and cook for 23 minutes. When the Rotate Remind signals, rotate and swap the pans and continue cooking.
- 7The Florentines should be golden brown. If not, cook them a little longer.
- 8Allow the Florentines to cool completely on the pans.
- 9Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until melted and smooth. Remove the pan from the heat, leaving the bowl on the pan to keep warm.
- 10Once the Florentines have cooled, working with one at a time, brush a thin layer of chocolate onto the base of each Florentine and place on a plastic-lined sheet pan.Tip: Placing the chocolate onto a zipper-lock bag while it sets helps retain the shine.
- 11Once the chocolate has set, serve.
