Juliet's Florentines

Juliet's Florentines

Recipe by Juliet Michell

Makes about 18 cookies (depending on size)

• 1 cup caster or superfine sugar

• 65g/2 ozs honey

• 50g/1.7ozs butter

• 1/4 cup cream

• 1 cup/100g/3.5 ozs roasted, skinned hazelnuts, chopped*

• 1 cup/100g/3.5 ozs flaked almonds

• 1/2 cup flour

• You will also need a round cutter

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Step 1 - Preheat oven to 180C/350F. Have three trays ready and lined with baking paper. In a medium sized saucepan, add the sugar, honey, butter and cream and stir to dissolve sugar and then simmer for about 6 minutes until darkened in colour.

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Image removed for printing

Step 2 - Add both types of nuts as well as flour and stir quickly to combine. Using two tablespoons, make three roughly round shapes with the two tablespoons and place six to a tray wide apart as they will spread. Bake for 10-12 minutes until golden brown. Remove from oven and quickly, while it is hot, use the round cutter to bring the edges into a circle shape.

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*To roast and skin hazelnuts, place on a tray in a 180C/350F for 10-15 minutes and roast. Remove from oven and place in a clean tea towel and rub the hazelnuts to remove the skin.