Spiced fig and dark chocolate florentines are a treat that combines the sweetness of figs with a hint of warm spices and the richness of dark chocolate. These cookies feature a mix of chopped dried figs, honey, and spices, baked until crispy on the edges but still chewy in the middle. Recipe compliments of Leopard’s Leap.
Ingredients
- 200g almond flakes
- 200g dried figs, sliced
- 60g preserved ginger, finely chopped
- 2 tbs orange peel, finely chopped
- 1/2 cup cake flour
- 1 tsp allspice
- 75g unsalted butter, chopped
- 75g brown sugar
- 1/3 cup runny honey
- 200g dark chocolate, melted
- ¼ tsp Oryx desert salt
Method
- Preheat oven to 160°C. Lightly grease a large baking tray and line with baking paper. Grease the inside of 8 egg rings and place on the prepared tray.
- Place almonds, figs, ginger, orange peel, flour and allspice in a bowl and mix to combine. Place butter, sugar, honey and 1/4 tsp Oryx desert salt in a small saucepan over medium heat, stirring occasionally until warmed through and the sugar has dissolved.
- Add butter mixture to the nut mixture and stir to combine.
- Place 2 tbs of mixture into each egg ring and smooth the top with the back of a spoon. Bake for 20-22 minutes until golden and cooked through. Cool for 5 minutes on the tray, then remove egg rings and cool completely on the tray.
- Repeat with remaining mixture, making sure to grease the egg rings again.
- Once cool, dip or drizzle Florentine bases with melted chocolate. Chill for 30 minutes to set, then serve.
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