Peruvian-Inspired Florentines

Ingredients

While the original Italian Florentines are traditionally made with almonds, honey, and orange zest, our Peruvian adaptation incorporates toasted quinoa, Peruvian spices, and a touch of dark chocolate. These additions bring a unique texture and flavor profile that pays homage to the diverse culinary heritage of Peru. We alse have the original recipe for Florentines, so you can check it out.

• 1 cup (100g) sliced almonds 1 cup (100g) sliced almonds
• 1/2 cup (90g) toasted quinoa 1/2 cup (90g) toasted quinoa
• 1/4 cup (50g) unsalted butter 1/4 cup (50g) unsalted butter
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (60g) dark chocolate, melted 1/4 cup (60g) dark chocolate, melted

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 10g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugars: 12g)
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. 2.
   In a dry skillet over medium heat, toast the sliced almonds until golden brown. Set aside.
3. 3.
   In the same skillet, toast the quinoa over medium heat until it becomes crispy and golden. Remove from heat and let it cool.
4. 4.
   In a saucepan, melt the butter over low heat. Add the sugar, heavy cream, honey, ground cinnamon, ground cloves, ground nutmeg, and vanilla extract. Stir until the sugar has dissolved and the mixture is well combined.
5. 5.
   Remove the saucepan from heat and add the toasted almonds, toasted quinoa, and all-purpose flour. Mix until all the ingredients are evenly coated.
6. 6.
   Drop spoonfuls of the mixture onto the prepared baking sheet, leaving space between each cookie as they will spread during baking.
7. 7.
   Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
8. 8.
   Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. 9.
   Once the cookies have cooled, drizzle melted dark chocolate over the top of each Florentine.
10. 10.
    Allow the chocolate to set before serving.

Treat your ingredients with care...

• Almonds — Make sure to toast the almonds until they are golden brown to enhance their flavor and crunchiness.
• Quinoa — Toast the quinoa until it becomes crispy and golden for a delightful texture in the Florentines.
• Dark chocolate — Use high-quality dark chocolate and melt it gently to achieve a smooth and glossy finish.

Tips & Tricks

• For an extra Peruvian touch, sprinkle a pinch of ground Peruvian chili pepper (aji amarillo) on top of the melted dark chocolate.
• Experiment with different nuts or dried fruits to add your own twist to the Florentines.
• Store the Florentines in an airtight container to maintain their crispness.

Serving advice

Serve these Peruvian-Inspired Florentines as a delightful treat alongside a cup of aromatic Peruvian coffee or as a sweet ending to a Peruvian-inspired meal.

Presentation advice

Arrange the Florentines on a beautiful platter, drizzled with melted dark chocolate and garnished with a sprinkle of toasted quinoa for an elegant and inviting presentation.