Tropical Florentines
Need a lacto ovo vegetarian side dish? Tropical Florentines could be an amazing recipe to try. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 194 calories. This recipe serves 12 and costs 86 cents per serving. It is brought to you by Serious Eats. Head to the store and pick up unsalted butter, light muscovado sugar, dried mango, and a few other things to make it today. 29 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns a not so awesome spoonacular score of 20%. Try Florentines, Florentines, and Florentines for similar recipes.
Servings: 12
Ingredients:
25g (1 oz) clear honey
100g (3 1/2 oz) dark chocolate, broken into pieces
100g (3 1/2 oz) dried mango, chopped
50g (1 3/4 oz) light muscovado sugar
100g (3 1/2 oz) pecans, chopped
25g (1 oz) plain flour
50g (1 3/4 oz) unsalted butter, cut into pieces
Equipment:
sauce pan
oven
baking sheet
baking paper
palette knife
wire rack
bowl
Cooking instruction summary:
Procedures 1 Preheat the oven to 350°F. Melt the butter, sugar, and honey together in a saucepan set over a low heat, stirring occasionally. Remove from the heat and stir in the flour, mango and pecans. Mix until smooth. 2 Drop dessertspoonfuls of the mixture, quite widely spaced, onto baking sheets lined with nonstick baking paper. Spread into thinnish rounds using the back of a spoon, leaving space for them to spread. Bake for 10 - 12 minutes, ensuring the biscuits do not burn. Cool on the baking sheet for 10 minutes, then use a palette knife to carefully transfer the biscuits to a wire rack. Leave to cool completely. 3 Meanwhile, melt the chocolate in a bowl set over a saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. When the florentines are cool, dip each one into the melted chocolate to half cover. Leave to set on a tray lined with nonstick baking paper (you can get them to set quickly by putting the biscuits in the refrigerator for 30 minutes).
Step by step:
1. Preheat the oven to 350°F. Melt the butter, sugar, and honey together in a saucepan set over a low heat, stirring occasionally.
2. Remove from the heat and stir in the flour, mango and pecans.
3. Mix until smooth.
4. Drop dessertspoonfuls of the mixture, quite widely spaced, onto baking sheets lined with nonstick baking paper.
5. Spread into thinnish rounds using the back of a spoon, leaving space for them to spread.
6. Bake for 10 - 12 minutes, ensuring the biscuits do not burn. Cool on the baking sheet for 10 minutes, then use a palette knife to carefully transfer the biscuits to a wire rack. Leave to cool completely.
7. Meanwhile, melt the chocolate in a bowl set over a saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. When the florentines are cool, dip each one into the melted chocolate to half cover. Leave to set on a tray lined with nonstick baking paper (you can get them to set quickly by putting the biscuits in the refrigerator for 30 minutes).
Nutrition Information:
covered percent of daily need
