Florentine Chocolate Bars

Ingredient List

100g whole blanched almonds
200g whole blanched hazelnuts
300g mixed glacé fruit (ours contained- orange peel, lemon peel and cherries) Feel free to replace with any type of candied fruit.
55g flour
½ teaspoon allspice
½ teaspoon grated nutmeg
1 teaspoon cinnamon
150g caster sugar
150 g honey
200g Milk chocolate

Two cups of sugar. By dehan Engelbrecht äalksjdfpoahsdfkjöhasldkjfoajsgdflkjasgdflkjhgasdf alshdflkjashdf$4000

Directions

1. Preheat the oven to 180ºC. Line a 20cm x 20cm square baking tin with greaseproof paper. Bottom and sides, this is sticky.

2. I didn’t have blanched nuts in the house so I added my nuts to rapidly boiling water for 1 min then drained the water and placed my nuts onto a tea towel then rubbed vigorously to remove the skins.

3. Roast the blanched nuts in the oven for 5min. Leave it to cool.

4. Chop the glacé fruit a little finer and add to the nuts.

5. Sift your flour, allspice, nutmeg and cinnamon together.

6. Now mix the flour mixture with the fruit and nut mixture.

7. In a saucepan heat the sugar and honey together until the sugar has dissolved. Add the honey mixture to the fruit mixture and stir quickly, it becomes a sticky mess and you need to make sure all the flour and spices has been incorporated into the honey mixture.

8. Turn the fruit mixture into the baking tin and level the lop. Bake for 25-30 min. Your kitchen will smell like Gluhwein at a German Christmas market from all the spices in your oven.

9. Leave to cool on your counter overnight. Do not refrigerate, it will become even stickier.