Galletas Florentinas / Florentines

makes 15

20g shelled pistachios

50g whole blanched almonds

50g Moscatel raisins

55g unsalted butter

90g caster sugar

80g plain flour

25ml cream

60g Valor chocolate PURO

1. Preheat the oven to 180ºC and prepare a parchment lined baking tray.

2. Finely chop the nuts and raisins.

3. heat the butter in a pan and dissolve the sugar

4. Add the cream and stir to form a thick paste. Remove from the heat.

5. Combine with the remaining ingredients (except the chocolate).

6. Drop teaspoon full amounts onto the prepared tray; then, flatten using the back of a spoon( dipped in cold water).

7. Bake for 12. minutes.. Place on a cooling rack to cool.

8. Chop the chocolate into small, equal pieces. Melt the 2 thirds of chocolate in a bowl over a barely simmering pan of water; making sure the bowl does not touch the water.

9. When it has melted  remove the bowl from the heat; wrap a tea-towel around the base and stir in the rest of the chocolate. This should temper the chocolate.

10. Using a rubber spatula cover the underside of the biscuit; leave to cool completely.

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