Tropical Florentines

Need a lacto ovo vegetarian side dish? Tropical Florentines could be an amazing recipe to try. One portion of this dish contains about 2g of protein, 13g of fat, and a total of 194 calories. This recipe serves 12 and costs 86 cents per serving. It is brought to you by Serious Eats. Head to the store and pick up unsalted butter, light muscovado sugar, dried mango, and a few other things to make it today. 29 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns a not so awesome spoonacular score of 20%. Try Florentines, Florentines, and Florentines for similar recipes.

Servings: 12

 

Ingredients:

25g (1 oz) clear honey

100g (3 1/2 oz) dark chocolate, broken into pieces

100g (3 1/2 oz) dried mango, chopped

50g (1 3/4 oz) light muscovado sugar

100g (3 1/2 oz) pecans, chopped

25g (1 oz) plain flour

50g (1 3/4 oz) unsalted butter, cut into pieces

Equipment:

sauce pan

oven

baking sheet

baking paper

palette knife

wire rack

bowl

Cooking instruction summary:

Procedures 1 Preheat the oven to 350°F. Melt the butter, sugar, and honey together in a saucepan set over a low heat, stirring occasionally. Remove from the heat and stir in the flour, mango and pecans. Mix until smooth. 2 Drop dessertspoonfuls of the mixture, quite widely spaced, onto baking sheets lined with nonstick baking paper. Spread into thinnish rounds using the back of a spoon, leaving space for them to spread. Bake for 10 - 12 minutes, ensuring the biscuits do not burn. Cool on the baking sheet for 10 minutes, then use a palette knife to carefully transfer the biscuits to a wire rack. Leave to cool completely. 3 Meanwhile, melt the chocolate in a bowl set over a saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. When the florentines are cool, dip each one into the melted chocolate to half cover. Leave to set on a tray lined with nonstick baking paper (you can get them to set quickly by putting the biscuits in the refrigerator for 30 minutes).

 

Step by step:


1. Preheat the oven to 350°F. Melt the butter, sugar, and honey together in a saucepan set over a low heat, stirring occasionally.

2. Remove from the heat and stir in the flour, mango and pecans.

3. Mix until smooth.

4. Drop dessertspoonfuls of the mixture, quite widely spaced, onto baking sheets lined with nonstick baking paper.

5. Spread into thinnish rounds using the back of a spoon, leaving space for them to spread.

6. Bake for 10 - 12 minutes, ensuring the biscuits do not burn. Cool on the baking sheet for 10 minutes, then use a palette knife to carefully transfer the biscuits to a wire rack. Leave to cool completely.

7. Meanwhile, melt the chocolate in a bowl set over a saucepan of simmering water, ensuring that the bottom of the bowl doesn’t touch the water. When the florentines are cool, dip each one into the melted chocolate to half cover. Leave to set on a tray lined with nonstick baking paper (you can get them to set quickly by putting the biscuits in the refrigerator for 30 minutes).


Nutrition Information:

Quickview
193k Calories
2g Protein
12g Total Fat
18g Carbs
1% Health Score
Limit These
Calories
193k
10%

Fat
12g
20%

  Saturated Fat
4g
29%

Carbohydrates
18g
6%

  Sugar
12g
14%

Cholesterol
9mg
3%

Sodium
3mg
0%

Caffeine
6mg
2%

Get Enough Of These
Protein
2g
4%

Manganese
0.55mg
28%

Vitamin A
981IU
20%

Copper
0.25mg
13%

Iron
1mg
10%

Fiber
2g
9%

Magnesium
29mg
7%

Phosphorus
52mg
5%

Vitamin B1
0.08mg
5%

Zinc
0.68mg
5%

Potassium
103mg
3%

Selenium
1µg
3%

Calcium
21mg
2%

Vitamin B2
0.03mg
2%

Vitamin E
0.26mg
2%

Vitamin C
1mg
2%

Vitamin B3
0.33mg
2%

Folate
6µg
2%

Vitamin B5
0.13mg
1%

Vitamin B6
0.02mg
1%

Vitamin K
1µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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