Mexican Florentines

Ingredients

While the original Italian Florentines are typically made with almonds and dried fruits, our Mexican version incorporates traditional Mexican ingredients such as cinnamon, vanilla, and a touch of chili powder for a hint of heat. We also replace the traditional chocolate drizzle with a decadent Mexican chocolate sauce to enhance the flavors. We alse have the original recipe for Florentines, so you can check it out.

• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) unsalted butter 1/4 cup (50g) unsalted butter
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/8 teaspoon chili powder 1/8 teaspoon chili powder
• 1/2 cup (60g) sliced almonds 1/2 cup (60g) sliced almonds
• 1/4 cup (40g) dried cranberries 1/4 cup (40g) dried cranberries
• 1/4 cup (40g) dried apricots, chopped 1/4 cup (40g) dried apricots, chopped
• 1/4 cup (40g) candied orange peel, chopped 1/4 cup (40g) candied orange peel, chopped
• 1/4 cup (60g) Mexican chocolate, chopped 1/4 cup (60g) Mexican chocolate, chopped

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 6g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugar: 8g)
• Protein: 2g
• Fiber: 1g
• Salt: 0.05g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine the sugar, butter, heavy cream, cinnamon, vanilla extract, and chili powder. Heat over medium heat until the butter is melted and the mixture is well combined.
3. 3.
   Remove the saucepan from the heat and stir in the flour, sliced almonds, dried cranberries, dried apricots, and candied orange peel until everything is evenly incorporated.
4. 4.
   Drop tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound of dough slightly with the back of a spoon.
5. 5.
   Bake for 10-12 minutes, or until the edges are golden brown.
6. 6.
   While the cookies are baking, melt the Mexican chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until smooth and creamy.
7. 7.
   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
8. 8.
   Drizzle the melted Mexican chocolate over the cooled cookies.
9. 9.
   Allow the chocolate to set before serving.

Treat your ingredients with care...

• Almonds — Toast the sliced almonds in a dry skillet over medium heat until they turn golden brown for added flavor and crunch.
• Mexican chocolate — Look for Mexican chocolate that contains cinnamon for an authentic taste. If unavailable, you can substitute with dark chocolate and add a pinch of ground cinnamon.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the dough.
• If you prefer a sweeter taste, sprinkle the cookies with powdered sugar before drizzling the chocolate.
• Store the Mexican Florentines in an airtight container to maintain their crispiness.

Serving advice

Serve the Mexican Florentines as a sweet treat with a cup of Mexican hot chocolate or coffee. They are perfect for dessert or as a snack during festive celebrations.

Presentation advice

Arrange the Mexican Florentines on a decorative platter and drizzle the chocolate sauce in an artistic pattern over the cookies. Garnish with a sprinkle of cinnamon for an extra touch of elegance.