Florentines

Florentines

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.

Florentines

Don’t forget to check out this fantastic hybrid bake too: our florentine shortbread fingers.

  • Serves icon Makes 28-30
  • Time icon Hands-on time 25 min, oven time 40 min

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.

Nutrition: Per florentine

Calories
55kcals
Fat
4g (1.8g saturated)
Protein
0.6g
Carbohydrates
4.3g (3.8g sugars)
Fibre
0.2g
Salt
0.1g

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 180°C/fan160°C/gas 4 and grease 2-3 baking sheets with unsalted butter.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Nutrition: per serving
Calories
55kcals
Fat
4g (1.8g saturated)
Protein
0.6g
Carbohydrates
4.3g (3.8g sugars)
Fibre
0.2g
Salt
0.1g

delicious. tips

  1. Don’t worry if you don’t finish up with perfect rounds – rustic is good. The florentines are also hardier than they look, so even if they spread out and become very thin during cooking, you can mould them back into shape in step 4 and they’ll harden as they cool.

    The florentines will keep for up to 2 weeks if you store them in an airtight container.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Mini dessert recipes

Mini florentines

Nuts, stem ginger, mixed peel and dried sour cherries are...

Save recipe icon Save recipe icon Save recipe

Biscuit recipes

100-calorie chocolate chip cookies

Whether you’re on the 5:2 diet or just looking for...

Save recipe icon Save recipe icon Save recipe

Biscuit recipes

Half-dipped gingernut bars

The perfect shape for dunking, these half-coated ‘gingernuts’ biscuits come...

Save recipe icon Save recipe icon Save recipe

Dark chocolate recipes

Winter bark

A nutty winter bark recipe makes the perfect food gift...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.