Florentine biscuit
 Florentine biscuits | |
| Alternative names | Florentine |
|---|---|
| Type | Biscuit |
| Region or state | Europe |
| Main ingredients | nuts, candied cherries, sugar, butter, honey dark chocolate |
 Cookbook: Florentine biscuit  Media: Florentine biscuit | |
A Florentine biscuit (or simply, a Florentine) is a sweet pastry of nuts and fruit.
Florentines are known from the 17th century, being described by Robert May in his 1660 book The Accomplisht Cook, their importance being sufficient for a mention on the title page.[1]
Florentines are made of nuts (most typically hazel and almond) and candied cherries mixed with sugar molten together with butter and honey, cooked in oven. They are often coated on the bottom with chocolate. Other types of candied fruit are used as well. They typically contain neither flour nor eggs.[2]
References
- ↑ May, Robert (1685). The Accomplisht Cook, Or The Art & Mystery Of Cookery. Project Gutenberg.
- ↑ Waitrose: Florentine biscuits
This article is issued from Wikipedia - version of the Monday, April 18, 2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.