Florentine biscuits

Serves Icon
Time 40 Minutes
  • 200g almond flakes
  • 50g unsalted butter
  • 100g thickened cream
  • 150g caster sugar
  • 100g candied orange peel, finely chopped
  • 75g glacé cherries, cut into 8
  • 40g honey
  • 35g liquid glucose
  • 200g dark chocolate

Requires: 2 silicone baking mats (alternatively, baking trays lined with non-stick baking paper)

How to Make It
Step 1

Preheat the oven to 180°C conventional oven (350° Fahrenheit/Gas 4). Adjust metal racks to the middle groove of the oven. Line 2 baking trays with silicone baking mats (alternatively, use non-stick baking paper).

Step 2

Place the flaked almonds in a single layer on a baking tray lined with baking paper. Bake, shaking the tray occasionally, until the almonds have turned a light golden brown (approximately 5-7 minutes). Remove from the heat and set aside. Reduce the oven to 160°C conventional oven (320° Fahrenheit/Gas 3).

Step 3

To make the Florentine biscuit mixture, combine the toasted flaked almonds, candied orange peel and glacé cherries in a large mixing bowl. Place the butter, cream and sugar in a medium-sized saucepan over medium heat. Bring to the boil. Once the mixture has turned a light golden caramel colour (takes approximately 7 minutes), stir in the honey and liquid glucose, then remove from the heat. Add the liquid mixture to the bowl with almonds and candied fruit. Stir to combine.

Step 4

Use a tablespoon dipped in cold water to spoon each tablespoonful of the Florentine biscuit mixture on the silicone baking mats (or non-stick baking paper), allowing room for spreading. Use the back of the wet spoon to flatten each Florentine slightly. Bake for 15 minutes. Allow to cool completely on the silicone baking mats (or non-stick baking paper).

Step 5

Place the chocolate into a small heatproof bowl (or small saucepan) over a saucepan containing hot water. Stir the chocolate using a metal spoon until melted. Set the melted chocolate aside to cool slightly. Turn the cooled Florentine biscuits then spread a spoonful of chocolate over the underside of the Florentine biscuits. Optional – use a fork to run a wavy pattern in the chocolate, then place, chocolate-side up, on a wire rack until completely cooled.

Step 6

Serve immediately or store in an airtight container for 1 week – buon appetito.

Florentine biscuits

Vanessa Bottaro

Author, Founder and Creative Director at Italian Spoon
In my eyes, Italian cuisine is love on a plate.

Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!

Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.
Vanessa Bottaro

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