The simplicity of florentine cookies leaves them open to interpretation. In this case, dried chopped mango adds a chewy, sweet, slightly tart flavor that goes very well with a base of chopped pecans.
Excerpted from Sweet by Levi Roots (Mitchell Beazley). Copyright (c) 2013. Photographs by Chris Terry.
Read more: Bake the Book: Tropical Florentines
- Yield:makes 12-14 florentines
- Active time: 15 minutes
- Total time:40 minutes
- 50g (1 3/4 oz) unsalted butter, cut into pieces
- 50g (1 3/4 oz) light muscovado sugar
- 25g (1 oz) clear honey
- 25g (1 oz) plain flour
- 100g (3 1/2 oz) dried mango, chopped
- 100g (3 1/2 oz) pecans, chopped
- 100g (3 1/2 oz) dark chocolate, broken into pieces
Preheat the oven to 350°F. Melt the butter, sugar, and honey together in a saucepan set over a low heat, stirring occasionally. Remove from the heat and stir in the flour, mango and pecans. Mix until smooth.
Drop dessertspoonfuls of the mixture, quite widely spaced, onto baking sheets lined with nonstick baking paper. Spread into thinnish rounds using the back of a spoon, leaving space for them to spread. Bake for 10 - 12 minutes, ensuring the biscuits do not burn. Cool on the baking sheet for 10 minutes, then use a palette knife to carefully transfer the biscuits to a wire rack. Leave to cool completely.
Meanwhile, melt the chocolate in a bowl set over a saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. When the florentines are cool, dip each one into the melted chocolate to half cover. Leave to set on a tray lined with nonstick baking paper (you can get them to set quickly by putting the biscuits in the refrigerator for 30 minutes).