Florentine Apricot Ginger
Ingredients
125 grams Almond, roughly chopped
100 grams Dry Apricot, finely chopped
65 grams Dry Ginger, finely chopped
250 grams Brown Sugar
65 grams Sugar
40 grams Flour
150 grams Melted Dark Cooking chocolate
Making Steps
Spoon onto a baking sheet that already line with baker papper and smeared butter and make a little distance because the dough will expand, bake with 180C degree for 8 minutes, until it's a bit brownish.
Remove from the oven, leave for a while and garnished with melted chocolate and sprinkle with refined sugar. Put in an airtight jar until the serving time.