What is the primary principle behind the hygroscopic nature of baked Florentines?

The primary principle behind the hygroscopic nature of baked Florentines is that they absorb moisture. This characteristic is significant because it affects the texture and shelf life of the confection. Ingredients such as nuts, sugar, and any syrup or sweeteners used in the Florentine can attract and hold onto water molecules from the surrounding environment.

When Florentines are stored, especially in humid conditions, they can take on moisture, which can lead to a softer texture. This property is desirable for maintaining the freshness of the confections and preventing them from becoming stale.

In contrast, repelling moisture would hinder the desirable interplay of flavors and maintain the intended texture, while evaporating moisture could lead to a drying out and hardening of the product. The release of enzymes does not pertain to the hygroscopic properties but rather to reactions that may occur during baking or storage involving ingredients like fruits or nuts.