Saturday, November 28, 2009

Christmas apricot florentines

  • 60 g butter
  • 1/3 C brown sugar
  • 2 Tb flour
  • 1/2 C slivered almonds
  • 1/4 C finely chopped dried apricots
  • 125 dark chocolate
Cream butter & sugar until just combined and add flour, then almonds and apricots. Drop 1/2 tsp on lightly greased (I would recommend using baking paper) baking trays allowing room for spreading. Bake in moderate oven about 5 minutes until golden. Remove from oven, loosen with spatula and use it to push into a round shape while still hot & soft. Let them cool a bit and then lift onto a wire rack to cool fully. When cold spread the back of each with melted chocolate. Keep somewhere cold like in the fridge.
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