I feel inspired to try Florentines again, but last time (about 20 years ago) they failed. I'm wondering if any adjustment is needed for baking at an altitude of 8,200 ft? I made these successfully years ago in England, but living in Colorado makes some recipe changes necessary. Not sure why these would be affected though. Any suggestions before I try again?
Asked on 7 Nov 2016 by JudyC13