Chocolate florentine triangles

60 servings

Ingredients

QuantityIngredient
cupFlour
cupSugar (plus 1/2 cup)
½cupUnsweetened cocoa powder
Sticks butter; softened
cupHeavy cream
tablespoonOrange zest; grated
1cupBlanched or natural almonds; sliced
½cupCandied cherries, red chopped
½cupCandied cherries, green chopped
½cupCandied pineapple chopped

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:50 1. Preheat oven to 375 F. To make chocolate crust, in a food processor, combine flour, ⅔ cup sugar, cocoa, and 1 stick butter. Process until blended. With machine on, add ⅓ cup cream through feed tube, processing until dough begins to cling together in a ball. Press dough evenly over bottom of a foil-lined 10 x 15-inch jelly-roll pan. Refrigerate while preparing topping. 2. In a medium saucepan, combine remaining 1½ sticks butter, remaining ½ cup sugar, and remaining ⅓ cup cream. Cook over medium heat, stirring often, until mixture boils. Boil 2 mins, stirring constantly. Stir in orange zest, almonds, candied cherries, and candied pineapple. Spread evenly over chilled crust. 3. Bake 15 to 20 mins, or until top is bubbly and golden. Let cool in pan before cutting into 60 triangles or squares. Store in refrigerator.