Christmas apricot florentines

  • 60 g butter
  • 1/3 C brown sugar
  • 2 Tb flour
  • 1/2 C slivered almonds
  • 1/4 C finely chopped dried apricots
  • 125 dark chocolate

Cream butter & sugar until just combined and add flour, then almonds and apricots.
Drop 1/2 tsp on lightly greased (I would recommend using baking paper) baking trays allowing room for spreading.
Bake in moderate oven about 5 minutes until golden.
Remove from oven, loosen with spatula and use it to push into a round shape while still hot & soft.
Let them cool a bit and then lift onto a wire rack to cool fully.
When cold spread the back of each with melted chocolate.
Keep somewhere cold like in the fridge.

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