The last couple of months were a down time for me. The work, the routine, the days, I think I really needed a break. Maybe I needed a holiday. But you see, life has no mercy, it keeps coming to you no matter how you feel, no matter how you are so tired of waking up in the morning and drag your self to the office.
But lets just move aside from this mumbling, complaining, non-related-to-food-blog topic to kitchen activities.
I love nuts, almond, macadamia, pistachio, cashew, pine nuts, walnuts, you named it. So naturally this small chew combining chocolate, mixed nuts, caramels and cookies is a little escape haven for me from the stressful day.
This cookie normally a combination of fruits and nuts layer spread with chocolate. However adding a cookies as a base, gives it a sturdy form and also tone down the sweetness of the caramel.
Things you need:
- 325 gram sugar cookies – See this recipe
- 52 gram milk
- 79 gram sugar
- 42 gram glucose
- 42 gram sugar
- 105 gram butter – cut into small pieces, at room temperature
- Pinch of kosher salt
- 126 gram sliced almond
- 42 gram pistachio
- 42 gram candied orange peel – chopped
- 200 gram dark chocolate
Things you need to do:
Preheat the oven to 180 C. Line a baking paper with parchment paper.
Make the cookie. Roll the cookie dough to 30 cm rectangle with 4mm thickness. Freeze the dough until it is firm.
Put the dough on the baking tray, trim the edges (if necessary). Cover the dough dough with a parchment paper and put raw rice on top of the parchment paper. Bake it for about 12 mins until the dough is pale golden brown. Put the baking pan over a cooling rack and lower the oven to 160 C.
Make the nuts. Combine the milk, sugar, glucose and honey in a sauce pan and cook if over medium heat. Keep stirring until the sugar completely dissolved. Then cook for another 8 mins or until the sugar reach 120 C. Remove from the heat and stir in the butter and salt. Add in the almonds, pistachios, and orange peel.
Pour the mixture over the cookie and using offset spatula, spread it evenly. Bake it for 25-30 mins. To check the doneness, remove the pan from the oven and let the bubbles subside. The nut mixture should be rich golden brown with no undercooked area.
If the nut mixture is not level, push it with small spatula. Set the pan on a cooling pan and let it cool completely.
Line a cutting board with parchment paper, run a paring knife around the edges of florentine to loosen it from the pan. Invert it on to the parchment paper.
Now make the chocolate. Melt and temper the dark chocolate. Once it is perfectly tempered, spread it over the upside down florentine. The layer should be thick enough to cover the crust. Use the comb to create waves pattern on the chocolate. Let stand at room temp until the chocolate is completely set.
Using a serrated knife, trim the edges and cut the florentine into 6 x 6 cm rectangle.
Enjoy them with a cup of hot black coffee. It is true what they said: Chocolate can take your pain away…. at least for now… or until i finish all of these lovely florentines. So long suck-y days.. for now!