HERE are some fabulous biscuits that are often served on the Continent as petit fours. I like to make these much larger and serve them with ice-cream.
Recently at the Olive Press, we have been pouring over a good measure of chilled limoncello - the combination of sour cherries, orange and nuts seem to work exceedingly well, otherwise just serve them on their own, they go fabulously well with a good cup of coffee.
ALMOND, SOUR CHERRY & ORANGE FLORENTINES WITH VANILLA ICE-CREAM & LIMONCELLO
Ingredients (makes 10 large biscuits)
2 large egg whites
25g sour dried cherries chopped roughly
250g flaked almonds
100g icing sugar
Zest of 1 orange
Method
Pre heat oven at 150°C/Gas Mark 2
Lightly grease with oil 1 tray with a non stick mat
1. Mix all the ingredients together in a bowl and divide into 10 balls; it may be much easier to do this with the aid of a little water on your hands. Have a bowl of water at the side so you can occasionally dip your fingers in. Place on the greased non-stick tray.
2. Take a fork and dip in the water, flatten very thinly and about 7-8cm wide.
3. Bake for 12 minutes until golden brown. Allow to cool before removing with a palate knife.
4. Serve with vanilla ice-cream and well chilled limoncello.
Wine with this dish: BULLER'S Fine Old Muscat is intensely aromatic on the nose with plenty of raisin and floral aromas, developing into toffee and caramel flavours on the palate. Priced £10.99, from www.majestic.co.uk
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