Florentine is a hard cookie traditionally made with honey, orange, chocolate, and almonds. Despite its name, this biscuit is not native from Florence. In fact, it seems to be French and German master pastry chefs who created this little treat during the 17th century. BPT made a version featuring Quebec maple syrup.
Maple Bacon In the Oven
Maple Energy Balls
Dark chocolate drops
Unsalted butter, melted
Orange (zest only)
Hazelnuts, coarsely chopped
Line a muffin mold with paper or silicone cups.
Melt 2⁄3 of the chocolate using a double boiler or a microwave-safe bowl (30 seconds at a time, stirring each time). Once melted, add the remaining chocolate. Mix well with a spatula until homogeneous (about 4-5 minutes). A successfull room-temperature chocolate should be glossy and produce no more heat. Divide the chocolate evenly into each paper cup.
In a bowl, mix together all the other ingredients except the coconut flakes. Add on the preparation on top of the chocolate. Garnish with the coconut flakes. Refrigerate at least 6 hours.
For a chocolate granola breakfast, simply break up the biscuits into pieces and add them to a bowl of Greek yogurt garnished with fresh fruits. If you have surprise guests, this recipe also makes a great dessert!
For 1 biscuit
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