MINI FLORENTINES

Dec 20

The original recipe for this Italian delicacy calls for nuts, candied fruit, and sugar. I omitted the candied fruits and replaced the sugar with honey. The bottom is covered with homemade, sugar-free chocolate ganache. It takes a little more effort to shape these florentines compared to the original recipe but the end result is a mouthwatering treat that can easily compete with the other Christmas cookies I make.

INGREDIENTS
2/3 cup honey
3 tbsp butter
2/3 cup heavy whipping cream (note: if you are still very sensitive to lactose you can ferment the heavy whipping cream fermented heavy whipping cream)
2 1/4 cups slivered almonds
seeds of one vanilla bean

honey-sweetened chocolate coating:
5 oz 100% dark chocolate chips
2 tbsp butter
3 tbsp honey

INSTRUCTIONS
Preheat the oven at 330°F / 160° C.
In a medium saucepan, heat the honey, butter, and heavy whipping cream until it starts boiling. Reduce the heat and let boil for 10 minutes.
Turn off the heat and stir in the almonds and vanilla seeds until well combined.

Line a rimmed baking sheet with parchment paper.
Place one tablespoon of the almond mass onto the baking paper and use two spoons to form a 2” circle.
Continue to make circles, leaving about 2” spaces in between each one.
Bake at 330°F / 160° C for 8 minutes. Don’t be upset when you take them out, they will have fallen apart! While they’re still hot, spray two tablespoons with coconut oil and push the almond mass back together into circles. Let cool completely.

honey-sweetened chocolate coating:
Melt the honey, chocolate chips, and butter in a double boiler. Stir until well combined.

Once cooled, flip the florentines over and brush the back with chocolate ganache. Let the chocolate harden in a cool place. Repeat these steps so that you have two coatings of ganache.

Store in an airtight container in a cool and dry place.

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