These florentine sable are incredibly easy to make, as long as you follow the recipe and don’t make the mistakes I made with the first batch and over-bake the sable top! They tasted so burnt, remember in the case of these, less is more!
This is a William Curley recipe and it is a little bit tricky, but well worth the effort, trust me, these will go down a storm.
- ***Pate Sable***
- 250 g Plain Flour Sifted
- 50 g Cocoa Powder Sifted
- 20 g Ground Almonds
- 185 g Unsalted Butter Softened
- 140 g Icing Sugar Sifted
- 25 g Egg
- ***Florentine Topping***
- 65 g Unsalted Butter
- 65 g Caster Sugar
- 65 g Liquid Glucose
- 20 ml Whipping Cream
- 130 g Flaked Almonds
- 25 g Cacao Nibs
- Begin by making the sable dough, cream the butter and icing sugar together in a bowl until it is light and fluffy.
- Place the flour, cocoa powder and ground almonds in a different bowl and stir to mix it together.
- Slowly add in the egg until it is fully mixed. Fold in the flour mixture until it is evenly combined, but don't overmix it, or the sable will be tough.
- Take a square cake tin that is 20cm x 20cm and line the base with greaseproof paper.
- Tip the sable mix into the base of the tin and using a spoon, or rolling pin flatten the dough out so that it fills the pan in an even layer. Prick the mixture all over with a fork and then place it in the fridge to rest for 30 minutes.
- Preheat the oven to 180C/170C Fan and bake the sable base for 20 minutes
- Whilst the sable is baking, make the florentine topping. Put the butter, caster sugar, liquid glucose and cream in a saucepan and bring to the boil.
- Remove the pan from the heat and stir in the almonds and the cacao nibs until they are fully mixed.
- When the base has been baking for 20 mins remove it from the oven and spread the florentine topping evenly over the base.
- increase the oven temperature to 200C/190C Fan and bake for a further 10 mins until just starting to golden. Remove from the oven and leave to cool slightly.
- After about 10 mins leave the florentine sable in the pan, but using a straight edged knife slice into 16 and then leave in the pan until cool to touch. If you let it cool too much before cutting, it will become brittle – so you need to cut it while it is still warm.
Thanks for reading.