Florentine Biscuit
Encyclopedia
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A Florentine Biscuit is an Italian
biscuit
made from setting nut
s and candied
cherries
into a caramel
disc, which is then coated on the bottom with dark chocolate
. Other types of candied fruit
can be used as well.
The origin of the recipe is in Florence
, whence the name.
A Florentine Biscuit is an Italian
Italian cuisine
Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BCE. Italian cuisine in itself takes heavy influences, including Etruscan, ancient Greek, ancient Roman, Byzantine, Jewish and Arab cuisines...
biscuit
Biscuit
A biscuit is a baked, edible, and commonly flour-based product. The term is used to apply to two distinctly different products in North America and the Commonwealth Nations....
made from setting nut
Nut (fruit)
A nut is a hard-shelled fruit of some plants having an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts...
s and candied
Candied fruit
Candied fruit, also known as crystallized fruit or Glacé fruit, has been around since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it...
cherries
Cherry
The cherry is the fruit of many plants of the genus Prunus, and is a fleshy stone fruit. The cherry fruits of commerce are usually obtained from a limited number of species, including especially cultivars of the wild cherry, Prunus avium....
into a caramel
Caramel
Caramel is a beige to dark-brown confection made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custard and coffee....
disc, which is then coated on the bottom with dark chocolate
Types of chocolate
Chocolate is a range of products derived from cocoa , mixed with fat and finely powdered sugar to produce a solid confection...
. Other types of candied fruit
Candied fruit
Candied fruit, also known as crystallized fruit or Glacé fruit, has been around since the 14th century. Whole fruit, smaller pieces of fruit, or pieces of peel, are placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it...
can be used as well.
The origin of the recipe is in Florence
Florence
Florence is the capital city of the Italian region of Tuscany and of the province of Florence. It is the most populous city in Tuscany, with approximately 370,000 inhabitants, expanding to over 1.5 million in the metropolitan area....
, whence the name.