on’t be scared to use olives in sweet things, they’re delicious. These florentines are no exception – sweet caramel, salty rich olives, crisp flakey almonds and smooth dark chocolate – what’s not to love!
100g flaked almonds
80g Kalamata olives
pinch of salt
40g golden syrup
40g plain flour
50g dark chocolate
Black pepper, sea salt to season
You will also need one or two baking trays, greaseproof paper and a 5cm diameter biscuit cutter.
Pre-heat the oven to 180C/gas mark 4.
Roughly chop the olives.
Toast the almonds by spreading them out on a baking tray and toasting in the oven 180c / gas 4 for 8 minutes. Stirring half way through to brown evenly.
In a pan over a low heat, melt the butter, sugar, syrup and salt.
Let it boil for a few minutes then add the flour, stir and cook for a few minutes longer. Then take off the heat and stir in the almonds and chopped olives.
Next, line a baking tray with greaseproof paper. Place a teaspoon full of the mix on the tray for each florentine.