Florentines Recipe
Introduction
Florentines are delicate, crispy almond biscuits with a rich, chewy center and a smooth chocolate base. This elegant treat combines nuts, cherries, and a hint of orange zest, perfect for teatime or as a sophisticated homemade gift.
Ingredients
- 50g salted butter
- 50g light muscovado sugar
- 50g golden syrup
- 50g plain flour
- 50g glacé cherries, chopped
- 75g flaked almonds
- 50g pistachios, chopped
- 2 oranges, zested
- 175g dark chocolate
Instructions
- Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4) and line two baking sheets with baking parchment.
- Step 2: In a small saucepan over low heat, melt the butter, light muscovado sugar, and golden syrup together, stirring frequently until smooth.
- Step 3: Remove the saucepan from the heat and whisk in the plain flour until combined. Stir in the chopped glacé cherries, flaked almonds, chopped pistachios, and orange zest.
- Step 4: Using a tablespoon, scoop about 10 flat spoonfuls of the mixture onto each baking sheet, spacing them well to allow for spreading. You may need to bake in batches.
- Step 5: Bake for 10 minutes, or until golden and bubbling around the edges. Remove from the oven and leave to cool on the sheet for 2 minutes until firm enough to transfer.
- Step 6: Carefully lift the florentines onto a wire rack to cool completely. Repeat the baking process with any remaining mixture.
- Step 7: Melt the dark chocolate either in a heatproof bowl over simmering water or in the microwave in 30-second bursts, stirring until smooth.
- Step 8: Turn each cooled florentine upside down on the wire rack, then spoon and spread the melted chocolate over the base to the edges.
- Step 9: Once the chocolate has set enough to hold its shape, use a fork to create wavy lines across the surface for decoration. Allow the chocolate to fully set before storing.
Tips & Variations
- For extra crunch, toast the nuts lightly before adding them to the mixture.
- If you prefer a sweeter treat, substitute dark chocolate with milk chocolate.
- Add a pinch of cinnamon or mixed spice for a warm, seasonal twist.
- Swap glacé cherries for dried cranberries or apricots if you like different fruit flavors.
Storage
Store florentines in an airtight container at room temperature for up to one week. They keep well in a cool, dry place but avoid the fridge to prevent the chocolate from sweating. If needed, gently re-crisp them in a low oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of almonds and pistachios?
Yes, you can substitute with walnuts, hazelnuts, or pecans based on your preference. Just chop them roughly and toast lightly for better flavor.
How do I prevent the florentines from sticking to the baking parchment?
Ensure you use good quality, non-stick baking parchment and allow the florentines to cool fully before lifting them. This helps them set properly and release easily.
PrintFlorentines Recipe
Deliciously crisp and nutty Florentines feature a golden syrup and muscovado sugar base studded with chopped glacé cherries, flaked almonds, pistachios, and orange zest. Each cookie is topped with a smooth layer of dark chocolate decorated with wavy lines, making them an elegant treat ideal for festive occasions or afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch (approximately 20-25 minutes total)
- Total Time: 40 minutes
- Yield: Approximately 20 florentines 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Florentine Mixture
- 50g salted butter
- 50g light muscovado sugar
- 50g golden syrup
- 50g plain flour
- 50g glacé cherries, chopped
- 75g flaked almonds
- 50g pistachios, chopped
- 2 oranges, zested
Chocolate Coating
- 175g dark chocolate
Instructions
- Preheat and Prepare: Heat the oven to 180°C (160°C fan) or gas mark 4. Line two baking sheets with baking parchment to prevent sticking and allow easy removal of the florentines after baking.
- Make the Base Mixture: In a small saucepan, melt the salted butter, light muscovado sugar, and golden syrup together over low heat, stirring frequently until smooth and combined. Remove from heat and whisk in the plain flour until fully incorporated. Then fold in the chopped glacé cherries, flaked almonds, chopped pistachios, and freshly zested orange to evenly distribute the mix-ins.
- Shape and Bake: Using tablespoons, scoop out 10 flat portions of the mixture onto the prepared baking sheets, spacing them well to allow for spreading during baking. Bake in the preheated oven for 10 minutes or until the florentines are golden and set around the edges. Remove from the oven and let them cool for 2 minutes to firm up enough for lifting.
- Cool Completely: Carefully transfer the florentines onto a wire rack to cool completely. Repeat the scooping and baking process with the remaining mixture until all batter is used.
- Melt the Chocolate: Melt the dark chocolate in a heatproof bowl over a simmering pan of water (double boiler method), or gently in a microwave using 30-second bursts, stirring in between to avoid burning.
- Coat the Florentines: Once the florentines are fully cooled, turn each one over on the wire rack. Spoon the melted chocolate onto the base of each florentine and gently spread it to the edges to create an even chocolate layer.
- Decorate and Set: When the chocolate is firm enough to hold its shape but still soft, use a fork to draw wavy lines across the chocolate surface for an elegant finish. Leave the florentines to set completely at room temperature. Once set, store them carefully in an airtight container to maintain crispness and flavor.
Notes
- Ensure the mixture is spread out thinly but evenly to avoid thick, chewy centers.
- Use good quality dark chocolate with at least 60% cocoa for the best flavor.
- Allow the florentines to cool fully before applying chocolate to avoid melting and smudging.
- Store in an airtight container at room temperature; they keep well for up to one week.
- For a nut-free version, substitute nuts with seeds like pumpkin or sunflower seeds.
Keywords: Florentines, almond cookies, nutty biscuits, dark chocolate, festive treats, orange zest, baking
