Florentine biscuits are famous for their fabulously chewy-yet-crunchy texture due to their richly-packed fruit and nut content. These florentines are bursting with stem ginger, candied peel, almonds and cranberries, all lodged inside crisp caramel discs and finished with a lick of dark chocolate. Heaven.
Don’t forget to check out this fantastic hybrid bake too: our florentine shortbread fingers.
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Ingredients
- 60g unsalted butter, plus extra for greasing
- 50g golden caster sugar
- 2 tbsp double cream
- 25g fresh cranberries (or frozen, defrosted)
- 40g flaked almonds, chopped
- 25g mixed candied peel
- 25g stem ginger, chopped
- 25g pine nuts
- 15g plain flour
- 50g dark chocolate, melted
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Method
- Heat the oven to 180°C/fan160°C/gas 4 and grease 2-3 baking sheets with unsalted butter.
- Put the 60g butter and the sugar in a pan and heat gently to dissolve the sugar. Bring to the boil, then remove from the heat. Add the cream, then beat in the remaining ingredients.
- Put ½ tsp mounds of the mixture on the prepared baking sheets, spacing them 3-4cm apart. Work in batches, as you’ll need to move fast when they come out of the oven.
- Bake for 8 minutes, then use a 5-6cm round metal pastry cutter to quickly gather in the edges of the spread florentines and shape into a round (see tip). Return to the oven for 2-3 minutes until deep golden.
- Leave on the tray for 2-3 minutes, cool completely on a wire rack, then spread the backs with the chocolate using a pastry brush.
Nutrition
- 55kcals Calories
- 4g (1.8g saturated) Fat
- 0.6g Protein
- 4.3g (3.8g sugars) Carbs
- 0.2g Fibre
- 0.1g Salt
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Reviews
I Love this Recipe because it makes PERFECT gifts for elderly relatives at Christmas
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