The Saturday Paper

Florentine­s

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• ½ cup castor sugar

• ½ cup Seville orange marmalade (recipe below, or use quality shopbought variety)

• ⅓ cup pure cream

• 25g unsalted butter

• 1½ cups flaked almonds

• 25g plain flour

• 100g dark chocolate

1. Preheat the oven to 180ºc.

2. Place the sugar, marmalade, cream and butter in a small, heavy-based saucepan. Bring to the boil over medium heat, stirring to combine. Boil until the mixture reaches 116ºc on a candy thermomete­r.

3. Combine the almonds and flour. Pour the syrup over the dry mixture and stir to combine.

4. Grease and line two heavy baking trays with baking paper, then pour half the mixture onto each tray. Smooth out and then bake for 10-15 minutes until golden to slightly darker brown.

5. Remove from the oven, cool for about three minutes and then roll firmly with a rolling pin. Cool completely.

6. Melt the chocolate over a double boiler. Turn the Florentine onto its back, spread with chocolate, refrigerat­e and then break into shards.

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