On a hot Adelaide day in December 2014, Bree visited the Gelista local factory for a guided tour and she concluded that our gelato is “simply delicious”. In our honour she’s created this awesome dessert recipe which you can try at home!
- 60gms butter (softened)
- 1/3 cup brown sugar
- 2 tsp vanilla extract
- 2 tbs plain flour
- 1/3 cup dried cranberries
- 1/3 cup shelled, unsalted pistachio nuts
- 1/3 cup slivered almonds
- 100gms good quality dark chocolate
- 500ml of Gelista Chocolate or Gelista Vanilla Bean Gelato.
Preheat oven to 200 degrees. Line cookie trays with baking paper. In a bowl, beat together the butter and sugar with electric beaters, until they are light and fluffy. Beat in the vanilla and flour. Stir through the cranberries and nuts, mix well. Working in small batches (there needs to be ample room for the florentines to spread) place heaped teaspoons of the mix on the sheets – more than 6 per sheet.
Cook the florentines for approx. 7 minutes until they have spread and are golden brown around the edges. As soon as they are out of the oven, using a knife mould the edges into even circles, then let them sit on the tray for 2 minutes before transferring to a wire rack to cool completely. Repeat with the remaining mix. Layer the biscuits with the gelati in a stack as you please.
This recipe will make 24 biscuits.