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Mini Florentines

 

62

Yield

60

cookies

Prep

20

min

Cook

10

min

Ready

30

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

2 ounces butter
2 ounces sugar, superfine
2 ounces maraschino cherries
finely chopped
*
3 ounces hazelnuts (filberts)
finely chopped
1 ounce mixed peel
finely chopped
*
2 teaspoons lemon juice
4 ounces chocolate
(half plain & half white)

Directions

Melt the butter in a saucepan, then add the sugar and bring to the boil, stirring all the time.

Remove from the heat and stir in the cherries, hazelnuts, peel and lemon juice.

Allow to cool slightly while you line two baking sheets with nonstick paper.

Set the oven to 350℉ (180℃).

Put little heaps of the mixture, about the size of a hazelnut, on the sheets, leaving room for them to spread.

Bake for 5 to 6 minutes, until they are a light golden brown.

Push the edges in with a knife to neaten, then leave them to cool on the paper.

Melt the chocolate in two separate bowls set over saucepans of simmering water, or in a microwave for 3 to 4 minutes, then spread over the smooth side of the florentines.

Just before the chocolate sets, make wavy lines with a fork. Leave to cool completely.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 36570% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 13g 67%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 85mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 3%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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