Traybake recipe for 4 - 8 people, takes only 40 mins; recipe has salted butter, golden caster sugar, almond extract, plain flour, ground rice, double cream, flaked almond, blanched almond, walnut, pecan, blanched hazelnut, glace cherry, dried cherry and dark chocolate.
Nutty Florentine bars
Course: Traybake
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Dark Chocolate: 50g dark chocolate, melted
- Plain Flour: 200g plain flour, plus 1 tbsp extra
- Golden Caster Sugar: 175g golden caster sugar
- Blanched Almond: 25g whole blanched almonds
- Walnut: 25g walnuts, roughly chopped
- Double Cream: 75ml double cream
- Flaked Almond: 50g toasted flaked almonds
- Glace Cherry: 50g glace cherries, sliced
- Pecan: 25g pecans
- Almond Extract: 1/4 tsp almond extract
- Salted Butter: 225g salted butter, at room temperature
- Blanched Hazelnut: 25g blanched hazelnuts, halved
- Ground Rice: 100g ground rice
- Dried Cherry: 25g dried cherries
Directions
- Start with the base. Line a 20cm square tin with some baking parchment. Put 200g of the butter and 100g of the sugar in a food processor and whizz until smooth. Add the almond extract, flour and ground rice, and pulse until the mixture comes together. Press the mixture into the base of your tin, flattening the surface as much as possible. Chill for at least 30 mins, or for up to 2 days.
- Heat oven to 180C/160C fan/gas 4. Peel off the cling film, prick the base a few times with the prongs of a fork. Bake for 25 mins.
- Meanwhile, put the remaining 25g butter, 75g sugar and 1 tbsp flour in a small pan. Heat gently, stirring, until the butter and sugar have melted. Stir in the cream until smooth, then the nuts, glace and dried cherries.
- When the base has baked, dot the hot nut mixture all over the top and gently spread with the back of a spoon. Return to oven and bake for another 10-20 mins until the top is golden - check every 5 mins. Cool to room temperature, then melt the dark chocolate in a microwave or in a bowl over, but not touching, a pan of hot water. Drizzle the chocolate all over the top, and leave to set solid before removing and cutting into thin bars.
