the Breville Test Kitchen

Jeremy’s Almond Florentines

Name: Jeremy’s Almond Florentines
Cook time: 1800 s
Total time: 5400 s
Yield: Makes 12
Ingredients: 30 g sweetened sour cherries - finely chopped; 1 tbsp candied diced mixed peel; 1 tbsp amaretto; Cooking spray; 2 large egg whites; ¾ cup (100 g) powdered sugar - sifted; 3¾ cups (300 g) sliced almonds; ¼ tsp flaky sea salt; 120 g dark chocolate - chopped

There’s a lot to love about these gems which are one of Jeremy’s favorites. As a Test Kitchen chef, he says they’re simple but impressive, decadent but easily put together. Golden crowns of toasted almonds and liqueur-soaked cherries, get a final luxurious cloak of dark chocolate. Plus they’re gluten-free, so easier to share.

the Smart Oven™ Air Fryer Pro

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1 hr 30 mins total time

30 mins active time

Easy

Makes 12

Ingredients

Measurements:

30 g sweetened sour cherries
finely chopped
1 tbsp candied diced mixed peel
1 tbsp amaretto
Cooking spray
2 large egg whites
¾ cup (100 g) powdered sugar
sifted
3¾ cups (300 g) sliced almonds
¼ tsp flaky sea salt
120 g dark chocolate
chopped

Instructions

1
Place the sour cherries, mixed peel and amaretto in a large bowl and set aside to steep for at least 30 minutes.
2
Insert the wire racks into positions 4 and 8. Set the oven to Cookies, No Fan, 150°C, for 23 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
3
Lightly spray 2 sheet pans with oil and line with parchment paper.
4
Add the egg whites, sugar and almonds to the cherry mixture and stir to combine.
5
Place a 7cm round cookie cutter on one of the prepared sheet pans. Using a medium ice cream scoop, place a heaped scoop, or ¼ cup of the mixture into the cutter and use a fork to flatten and shape into a round. Remove the cutter and repeat to fit 6 Florentines on each pan. Lightly sprinkle each one with a little sea salt.
6
Once preheated, place in the oven and cook for 23 minutes. When the Rotate Remind signals, rotate and swap the pans and continue cooking.
7
The Florentines should be golden brown. If not, cook them a little longer.
8
Allow the Florentines to cool completely on the pans.
9
Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until melted and smooth. Remove the pan from the heat, leaving the bowl on the pan to keep warm.
10
Once the Florentines have cooled, working with one at a time, brush a thin layer of chocolate onto the base of each Florentine and place on a plastic-lined sheet pan.
Tip: Placing the chocolate onto a zipper-lock bag while it sets helps retain the shine.
11
Once the chocolate has set, serve.