Christmas Florentine Biscuits

At last!! I may have just found my favourite Christmas cookie recipe. It’s buttery, spiced with cinnamon, topped with a nutty caramel and dipped in dark chocolate – you really can’t go wrong πŸ™‚

This recipe is an adaptation of the traditional Florentine biscuit (originating from Italy, although some dispute this…) but combines nuts (hazelnuts or almonds), candied fruit, honey and chocolate. Adding a sweet biscuit layer gives the cookie a bit more substance and bite. Since it has two components, it was a bit more fiddly to make, but was definitely a fun project on a Friday night!

Ingredients (makes 18)

For the biscuit layer

  • 115 g unsalted butter, softened
  • 55 g golden caster sugar
  • 1/2 tsp vanilla extract
  • 150 g plain flour
  • 1/4 tsp ground cinnamon

For the Florentine topping

  • 33 g unsalted butter
  • 33 g light brown sugar
  • 33 g maple syrup
  • 33 g plain flour
  • 50 g dried cranberries (or glacΓ© cherries, if you prefer)
  • 50 g flaked almonds
  • Pinch of salt
  • 100 g dark chocolate

Directions

  1. Make the biscuit dough. Start by creaming together the butter, sugar and vanilla with an electric whisk.
  2. Sift in the flour and cinnamon, then fold together.
  3. Use your hands or a spatula to form the dough into a sphere, wrap in cling film then chill in the fridge for 1 hour.
  4. Make the Florentine topping. Melt the butter, brown sugar, maple syrup in a saucepan over low heat. Take off the heat, siΒ°ft in the flour and add the almonds, cranberries and a pinch of salt. Gently fold through.
  5. Leave the Florentine mixture to cool.
  6. Preheat the oven to 180Β°C / 160Β°C fan / 350Β°F.
  7. Line two cookie sheets with parchment paper.
  8. Take the biscuit dough out from the fridge and, on a lightly floured surface, roll to the thickness of a Β£1 coin.
  9. Use a cookie cutter/mug/glass (approx. 6 cm in diameter) to cut out the biscuits and place onto a baking sheet.
  10. Combine any scraps and roll out again, cutting out more biscuits until the dough is used up.
  11. Evenly spread about 2 tsp of Florentine topping onto each biscuit.
  12. Bake for 12-15 minutes until the biscuits are golden. Leave to cool for at least 15 mins.
  13. Melt the dark chocolate – either on a saucepan of boiling water or in the microwave.
  14. Decorate the biscuits as you wish with the chocolate. I did a generous chocolate drizzle for half of the batch, and dipped the other half in the remaining chocolate.
  15. Let the chocolate set in the fridge.
  16. Enjoy!

(Recipe adapted from bbcgoodfood.com)

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