Rose and Burnt Honey Florentines Recipe
Photo: Nato Welton
Makes 8 to 10
I'd usually cringe at the thought of using something as cutesy as rose petals but they're actually lovely to eat as well as to look at. You can find them online, in some specialty baking shops and in some of the more upscale supermarkets. Just make sure you buy the kind sold as edible rose petals—nobody wants potpourri florentines. But if you can't find (or be bothered to find) rose petals, it's really no tragedy.
2 1/2 Tbsp. honey
3 1/2 Tbsp. superfine sugar
3 1/2 Tbsp. unsalted butter
1 Tbsp. half-and-half
1 tsp. rose water
2 Tbsp. all-purpose flour
1/2 cup sliced almonds
1/3 cup golden or regular raisins
1/4 cup candied cherries, coarsely chopped
1/4 cup dried rose petals (optional)
150 grams (5 1/4 ounces) dark chocolate
Preheat the oven to 350° F and line a large baking sheet with parchment paper.
Put the honey in a medium pan over low heat. After a couple of minutes, it'll begin to bubble. Let it simmer, stirring often, for 1 to 2 minutes, until the honey is fragrant and has darkened by a couple of shades.
Add the sugar, butter, half-and-half and rose water; stir to combine, then bring to a boil. Immediately turn off the heat and add the flour, beating to combine. Stir in the almonds, raisins, cherries and rose petals.
Spoon into small mounds spaced 4 to 6 inches apart on the lined baking sheet (they'll spread a lot while baking—don't underestimate them). You may need to use two baking sheets to lessen the likelihood of a conjoined monster florentine emerging from the oven later.
Bake for 15 to 17 minutes. The florentines will spread to form wide disks, and their edges will become lacy and golden brown. Once they're baked but still hot, gently nudge their outer edges inward using a spoon, pushing them back into a neatly circular shape. Let cool on the baking sheet until firm, then transfer to a wire rack.
Melt the chocolate in a heatproof bowl suspended over a pan of simmering water or, very carefully and in short bursts, in the microwave. Using a pastry brush, coat the underside of each florentine with a layer of chocolate and let set, in the fridge if necessary. If you have extra chocolate, you can drizzle it on top.
From Crumb: A Baking Book (Ten Speed Press) by Ruby Tandoh.
I'd usually cringe at the thought of using something as cutesy as rose petals but they're actually lovely to eat as well as to look at. You can find them online, in some specialty baking shops and in some of the more upscale supermarkets. Just make sure you buy the kind sold as edible rose petals—nobody wants potpourri florentines. But if you can't find (or be bothered to find) rose petals, it's really no tragedy.
Ingredients
Directions
Preheat the oven to 350° F and line a large baking sheet with parchment paper.
Put the honey in a medium pan over low heat. After a couple of minutes, it'll begin to bubble. Let it simmer, stirring often, for 1 to 2 minutes, until the honey is fragrant and has darkened by a couple of shades.
Add the sugar, butter, half-and-half and rose water; stir to combine, then bring to a boil. Immediately turn off the heat and add the flour, beating to combine. Stir in the almonds, raisins, cherries and rose petals.
Spoon into small mounds spaced 4 to 6 inches apart on the lined baking sheet (they'll spread a lot while baking—don't underestimate them). You may need to use two baking sheets to lessen the likelihood of a conjoined monster florentine emerging from the oven later.
Bake for 15 to 17 minutes. The florentines will spread to form wide disks, and their edges will become lacy and golden brown. Once they're baked but still hot, gently nudge their outer edges inward using a spoon, pushing them back into a neatly circular shape. Let cool on the baking sheet until firm, then transfer to a wire rack.
Melt the chocolate in a heatproof bowl suspended over a pan of simmering water or, very carefully and in short bursts, in the microwave. Using a pastry brush, coat the underside of each florentine with a layer of chocolate and let set, in the fridge if necessary. If you have extra chocolate, you can drizzle it on top.
From Crumb: A Baking Book (Ten Speed Press) by Ruby Tandoh.
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