- Dish type
- Biscuits and cookies
- Fruit biscuits and cookies
- Cherry biscuits and cookies
I enjoy making these florentines to give as food gifts for Christmas. Dip them in milk, dark or white chocolate.
County Antrim, Northern Ireland, UK
57 people made this
IngredientsMakes: 24 mini florentine cookies
- 50g caster sugar
- 1 tablespoon honey
- 2 tablespoons Congac or Grand Marnier
- 60g butter
- 50g plain flour
- 75g slivered almonds
- 50g sultanas or raisins
- 50g glace red or green cherries
- 100g chocolate, melted
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Preheat the oven to 180 degrees C / Gas mark 4. Line 2 baking trays with non-stick baking paper or parchment.
- In a small saucepan, combine the sugar, honey, liqueur and butter. Warm over a low heat to melt the butter and sugar; remove from heat and stir well.
- Add the flour, almonds, sultanas and glace cherries; stir well to combine evenly.
- Spoon small amounts of the mixture onto the trays, leaving some space between them to prevent sticking together.
- Bake for 8 - 10 minutes or until golden brown. Remove from the oven but let them harden on the tray for 5 minutes before removing to a wire rack.
- Dip one side of each florentine into melted chocolate and leave to harden.
You can also drizzle some chocolate over the top when the biscuits have hardened as a nice finishing touch.
Reviews & ratingsAverage global rating:(4)
Reviews in English (4)
-06 Jan 2013
Hi, can I switch honey for golden syrup? :-)-18 Jan 2016
Great recipe. I've made it a couple of times now using different dried fruits and I don't add any alcohol. Still gorgeous-25 Mar 2016
- 50g unsalted English butter
- 100g Fairtrade light brown soft sugar
- 1 tablespoon British plain flour
- 75ml crème fraîche
- 50g flaked almonds
- ¼ teaspoon Fairtrade mixed spice
- 125g jumbo unsalted peanuts and raisins
- 50g Brazil nuts, roughly chopped
- 125g Fairtrade smooth dark chocolate, broken into small pieces
- 25g Fairtrade smooth white chocolate, broken into small pieces
Preheat the oven to 180°C, fan 160°C, gas mark 4. Line 2 baking trays with baking paper.
Put the butter and brown sugar in a small pan and melt over a gentle heat. Stir in the flour and bring to the boil.
Stir in the crème fraîche and remove from the heat. Add the almonds, mixed spice, peanuts, raisins and Brazil nuts, and mix well.
Spoon tablespoonfuls of the mixture onto the trays, and gently flatten. Leave space between each one, as they will expand as they cook.
Bake for 15 minutes, until golden. Leave the florentines on the baking parchment and lift onto a cooling rack.
Melt the chocolate in separate bowls in the microwave (see Cook's tip below).
Once the florentines have cooled, turn them over and spread the bases with dark chocolate, then drizzle over the white chocolate in thin lines. Chill in the fridge until set, then serve.
Cook's tip: To melt chocolate in the microwave, use a medium heat setting and check the chocolate every 30 seconds, as it can burn very easily.
Chocolate-Dipped Florentine Shortbreads
Preheat the oven to 350°. Butter the bottom and sides of an 11-by-17-inch rimmed baking sheet. Line the bottom with parchment paper, leaving about 1 inch overhanging at the short ends. Butter the parchment.
In a food processor, pulse the diced butter with the sugar and the salt 6 times. Add the flour and process until the mixture resembles coarse meal. Spread the crumbs on the baking sheet and press them into a thin, even layer with floured hands. Prick the dough all over with a fork. Refrigerate for 10 minutes, or until firm. Bake in the middle of the oven for 15 minutes, or until lightly browned. Transfer the baking sheet to a wire rack. Increase the oven temperature to 425°
In a small saucepan, heat the cream with the orange zest over moderate heat just until bubbles appear around the edge, about 5 minutes. In a heavy medium saucepan, combine the sugar with the corn syrup and water and bring to a boil over moderately high heat, stirring just until the sugar dissolves. Cook the syrup over moderately high heat, swirling the pan occasionally, until a medium amber caramel forms, about 5 minutes. Remove from the heat. Add the honey, the infused cream and the butter and stir until the butter melts. Cook the caramel topping over moderately high heat until a candy thermometer registers 255°, about 4 minutes. Stir in the almonds and candied orange rind and immediately spread the caramel over the pastry with a wooden spoon.
Return the baking sheet to the oven and bake the pastry for 10 minutes, or until the topping is bubbling. Transfer the baking sheet to a rack and let cool for 30 minutes.
Run a knife around the edge of the baking sheet to loosen the pastry and slide the parchment paper onto a work surface. Using a sharp, heavy knife, cut the pastry into 2 1/2-inch strips. Cut the strips into 2 1/2-by-3-inch rectangles. Cut each rectangle diagonally in half.
Line 2 large baking sheets with wax paper. Melt two-thirds of the chocolate in a bowl in a microwave oven for about 1 minute. Add the remaining chocolate and stir until completely melted. Dip 1 corner of each cookie into the chocolate and transfer it to the prepared baking sheets. Refrigerate until the chocolate is just set, about 5 minutes.
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These snapping-crisp cookie/candy clones are a European classic. If you enjoy the dark chocolate/orange flavor combo, you'll love these elegant treats.
- 1 1/4 cups (120g) Sticky Bun Sugar
- 1 cup (85g) unblanched sliced almonds
- 1/2 cup (78g) candied orange peel
Preheat your oven to 375°F. Line two baking sheets with parchment, or non-stick foil.
Stir together the sticky bun sugar, almonds, and orange peel.
Using a tablespoon measure, make 1-tablespoon mounds of the mixture on the prepared baking sheets, spacing them about 2" apart they'll spread a lot.
Bake the Florentines for about 10 minutes, until the almonds are golden brown. Reverse the pans in the oven midway through the baking time, so they brown evenly.
Perfect your technique
Remove the Florentines from the oven, and allow them to cool completely on the pan.
When the Florentines are completely cool, melt the chocolate, either in a microwave, or over very low heat. Stir until it's completely smooth.
Brush the melted chocolate onto the flat (bottom) of each cookie, placing them, chocolate side up, on a rack to set.
- Lightly grease a half sheet pan (a sided pan that measures 11-1/2 x 16-1/2-inches). Line the pan with parchment.
- Roll the chilled sugar cookie dough between two pieces of parchment into a rectangle until it’s between 1/8 and 1/4 inch thick. Remove the top piece of parchment and flip the dough into the prepared half sheet pan so that it fits along the bottom and up the sides completely. If the dough cracks a bit, just press it back together. Press it into the sides of the pan don’t leave any gaps. Cut off any excess dough by running a rolling pin along the edges of the pan. Chill until firm.
- Heat the oven to 350°F. Line the dough with foil or parchment and weight it with dried beans or pie weights. Bake until the edges are golden, about 20 minutes. Remove the weights and the foil or parchment and continue to bake until completely set, about another 10 minutes. Let cool before filling.
- In a large heavy-based saucepan, combine the sugar, corn syrup, and water and bring to a boil. Cook until the mixture becomes amber in color (approximately 350° to 360°F on a candy thermometer). Immediately remove from the heat. Carefully add the butter and honey, return to the heat, and stir until dissolved. Bring the mixture back to a boil and carefully add the heavy cream and zest (the mixture will bubble up and may splatter). Boil the mixture until it reaches 250°F on the candy thermometer. Remove from the heat and stir in the almonds (and candied citrus peel, if using). Quickly pour the mixture into the baked sugar cookie shell before the caramel cools. Spread the nut mixture evenly with a lightly greased spatula.
- Bake until the topping begins to bubble, 18 to 20 minutes. Put the pan on a wire rack and let cool completely. Cut along the edge of the pan to loosen the edges. Turn the Florentines out, upside down, onto a clean cutting surface. Line two clean baking sheets with parchment.
- With a serrated bread knife, score the ragged edges of the cookie crust, cutting through the crust but not the filling. With a large chef’s knife, cut through the filling to trim off the ragged edges completely. Next, using the serrated knife, score 1-1/4-inch-wide horizontal bands top to bottom (again deeply, through the crust but not through the filling). To make the diamonds, score 1-1/4-inch strips starting at the top left corner and dividing that corner into two 45° angles. Continue scoring at this width and this angle until all the cookies are scored.
Add to List
- 50g/1¾oz butter
- 50g/1¾oz demerara sugar
- 50g/1¾oz golden syrup
- 50g/1¾oz plain flour
- 25g/1oz dried cranberries or glacé cherries, finely chopped
- 50g/1¾oz candied peel, finely chopped
- 25g/1oz almonds, finely chopped
- 25g/1oz walnut pieces, finely chopped
- 200g/7oz plain chocolate (70% cocoa solids)
Preheat the oven to 180C/350F/Gas 4. Line three baking trays with baking parchment or silicon sheets.
Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix.
Make 18 florentines by spooning six teaspoonfuls of the mixture on to each of the prepared baking trays, leaving plenty of room for them to spread during cooking.
Bake for 8-10 minutes, or until golden-brown. Leave the florentines to cool before lifting onto a cooling rack using a palette knife (if the florentines have been baked on greased baking trays, then allow them to harden for a few moments only before lifting onto cooling racks to cool completely). If the florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.
Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C/127F. Meanwhile, finely chop or grate the remaining chocolate.
Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C/79F.
Spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container.
Chocolate Florentine Cookies Recipe
Today's recipe is from waaaaaaaaaaay back in the archives. In fact, I think I remember this being the first recipe I ever posted. I had been blogging for several months by then, but I wasn't posting recipes up until that point because I was still trying to sell my baked goods via my blog.
I am SO glad I gave up on that dream! Whew!
I get asked all the time “why don't you just start a bakery?”
Oh, let me count the reasons!! Hm, how about the ridiculous hours, startup costs, needing an actual storefront, either paying employees or burning myself out, having to work out of the house, customer service, and about 8 billion other really valid reasons. But really, it comes down to this… why on earth would I trade the sweetest at-home job on the planet for all that other stuff? And, in all probability, probably make less money doing it!
Yeah, no thank you. I definitely dodged a bullet when I jumped that ship and discovered blogging! And I guess I have to give this recipe some credit for that decision . So here you have it– the cookie recipe that employed me as a blogger for the first time!
Ok. So maybe some of you don't know what a florentine cookie is (I totally didn't the very first time I stumbled across this recipe, so don't feel bad), so let's start with that.
Today's (American) Florentine cookie has actually drastically evolved from the original European Florentine biscuit, which was made of dried fruit and nuts with a chocolate drizzle. As you'll see, my recipe uses NO dried fruit and only a handful of chopped almonds to add some crunchy texture. Instead, it's mostly made up of melted butter, sugar, and oats.
Fortunately, today's Florentines do still include the chocolate . But we're sandwiching it in between TWO cookies instead of drizzling it on top, because… well, more cookie and more chocolate. Duh.
All versions of this cookie are meant to be thin and lacy with crispy edges and a slightly chewy center. Which is why it's really important to follow the directions in the recipe exactly and use MELTED butter, and then furthermore, to add the other ingredients to the butter while still over low heat instead of adding the butter to the other ingredients in a separate bowl.
It's counterintuitive if you do much cookie baking, but keeping the butter warm all the way up until baking will ensure that the cookies spread thin instead of puffing up in the middle like a normal cookie would.
These cookies are so, so yummy. Especially if you're a texture freak like me!! The chewy centers, crispy edges, crunchy almonds, and chocolate in the center all come together to create like the most perfect cookie sandwich experience ever. EVER!
Be sure to give me a tag on Instagram if you make these so I can see! And enjoy .
The perfect florentines
60g demerara sugar
60g candied peel, chopped
45g dried cranberries or sour cherries, roughly chopped
45g soft dried figs, roughly chopped
20g pistachio kernels, roughly chopped
60g blanched almonds, cut into slivers
15g plain flour
Pinch of salt
1 tbsp double cream
200g dark chocolate, broken into pieces
Heat the oven to 180C/350F/gas mark four and line two baking trays with lightly greased parchment paper.
Melt the butter and sugar together in a pan over a medium heat until combined. Put the fruit and nuts in a bowl, sift over the flour and toss together until the flour is evenly distributed.
Take the pan off the heat and stir in the salt and cream, then stir into the fruit and nuts. Dollop rounded teaspoons of the mixture on to the baking trays and flatten out as much as possible without leaving holes, making sure they are well spaced out on the trays.
Bake for about 10-12 minutes until golden brown all over, then leave to cool on the tray.
When cool, melt half the chocolate in a heatproof bowl set over a pan of simmering water, making sure it doesn’t touch the water. Stir occasionally until liquid.
Carefully dip the underside of each florentine in the chocolate and leave to cool and set, then repeat. If you want to be really authentic, you can use a fork to make a wavy pattern in the setting chocolate at this point. Leave to harden completely before serving or storing in an air-tight box.
Florentines: are they the best biscuit ever, or does their lack of dunkability disqualify them? Which other stalwarts of the French patisserie would you like to be able to make at home?