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?
Florentines with altitude!
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.