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Florentines Recipe

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★★★★★

4.5 from 110 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://familyfavplates.com/florentines-recipe/