Ingredients
25 gr butter
60 ml fresh cream
60 gr sugar
220 gr flaked almonds
Zest of one mandarin
50 gr dried cranberries
1 tbsp flour
100 gr dark chocolate, broken en small bits
Candy canes and gingerbreadmen sweets to decorate (optional)
Instructions
Preheat the oven to 160°C.
Place the butter, fresh cream and sugar in the Thermomix bowl and melt Speed 2, 2 minutes, 50°C.
Once the mixture is melted, add all the rest of the ingredients, except the chocolate.
Mix anticlockwise 1 minute.
Place a tablespoon of the mixture in silicon muffin moulds. If you don't have silicon moulds, just place a heaped tablespoon of the mixture on parchment paper. Place them apart as they spread as they cook.
Bake for 10 to 15 minutes. Check after 10 minutes. They should be golden.
Remove from the oven and let them cool down completely. They will harden as they cool down.
Wash the TM bowl and melt the chocolate 50°C, 1 minute.
If you have silicon moulds, remove the florentines, add a tbsp of melted chocolate in each mould and place each florentine back in the mould. Refrigerate for 10 minutes or more.
Remove from the silicon moulds.
If you didn't use silicon moulds, take each florentine and cover their back with chocolate with a spatula.
Leave them to set in the fridge.
They keep well in an airtight container for a couple of weeks in the fridge. Bon appétit!
The recipe can be done without a Thermomix.
Melt the sugar, butter and cream over a medium heat.
Once melted, add the rest of the ingredients, except the chocolate.
Mix well with a wooden spoon.
Follow the rest of the recipe.
Melt the chocolate over a bain-marie and follow the recipe.