Spiced fig and dark chocolate florentines are a treat that combines the sweetness of figs with a hint of warm spices and the richness of dark chocolate. These cookies feature a mix of chopped dried figs, honey, and spices, baked until crispy on the edges but still chewy in the middle. Recipe compliments of Leopard’s Leap.

Ingredients

• 200g almond flakes
• 200g dried figs, sliced
• 60g preserved ginger, finely chopped
• 2 tbs orange peel, finely chopped
• 1/2 cup cake flour
• 1 tsp allspice
• 75g unsalted butter, chopped
• 75g brown sugar
• 1/3 cup runny honey
• 200g dark chocolate, melted
• ¼ tsp Oryx desert salt

Method

1. Preheat oven to 160°C. Lightly grease a large baking tray and line with baking paper. Grease the inside of 8 egg rings and place on the prepared tray.
2. Place almonds, figs, ginger, orange peel, flour and allspice in a bowl and mix to combine. Place butter, sugar, honey and 1/4 tsp Oryx desert salt in a small saucepan over medium heat, stirring occasionally until warmed through and the sugar has dissolved.
3. Add butter mixture to the nut mixture and stir to combine.
4. Place 2 tbs of mixture into each egg ring and smooth the top with the back of a spoon. Bake for 20-22 minutes until golden and cooked through. Cool for 5 minutes on the tray, then remove egg rings and cool completely on the tray.
5. Repeat with remaining mixture, making sure to grease the egg rings again.
6. Once cool, dip or drizzle Florentine bases with melted chocolate. Chill for 30 minutes to set, then serve.