A Florentine biscuit typically contains a mixture of nuts (such as almonds or hazelnuts), dried fruits (such as cherries or raisins), and a caramel or honey-based binding agent. These ingredients are often spread out on a thin, crispy base of buttery biscuit or pastry.
What is a chocolate Florentine?
The term ‘Florentine’ is often associated with brunch items — particularly eggs and spinach. However, chocolate Florentines are far from savoury. Instead, a chocolate Florentine is a moreish cookie. These biscuits are thin and crispy, with a buttery base. They usually feature toasted nuts, candied fruits, and a hint of orange zest.
Once baked, Florentines are coated or drizzled with melted chocolate. The chocolate adds a rich and nuanced flavour profile and brings an irresistible smoothness to contrast with the crunchy biscuit texture. Sometimes, bakers add oats, coconut or cinnamon and nutmeg to the recipe. These added ingredients in particular make Florentines a fantastic addition to festive meals and buffets. That’s not to say, however, that Florentines are only for Christmas — they make a wonderful nibble any time of year.
How to make Florentine biscuits
If you’re inspired by the mouth-watering, chocolate florentine biscuits you’ve seen on The Great British Bake Off, why not have a go at making some yourself? While they may look intricate, they’re quick and straightforward to make.
- 100g unsalted butter
- 75g caster sugar
- 2 tbsp honey
- 50g plain flour
- 50g flaked almonds
- 50g chopped mixed peel (essentially, this is candied lemon and orange peel)
- 100g dark chocolate. We recommend our 70% Dark Chocolate Batons for a great balance of flavours. Alternatively, why not opt for our 80% Dark Fruit and Nut Selector Slab for extra crunch?
Top tip: Catering for plant-based friends? You could also make this recipe vegan* by switching the butter for a dairy-free substitute and the honey for maple or agave syrup.
*Please just note that, while we believe our dark chocolate is suitable for vegans, it is produced in the same environment as our milk chocolate. As a result, we cannot guarantee it is free from milk.
- To start, preheat your oven to 180°C (350°F or gas mark 4) and line a baking sheet with parchment paper.
- In a saucepan, melt the butter, sugar, and honey (or alternative) over low heat, stirring occasionally.
- Remove the mixture from the heat, then stir in the flour, almonds, and mixed peel until well combined.
- Spoon the mixture onto the prepared baking sheet, spacing them apart — they’ll spread as they cook.
- Bake for 8-10 mins until golden brown.
- Leave to cool on the sheet for 1-2 mins before transferring to a wire rack to cool completely.
- Once your Florentine biscuits have cooled, it’s time to add the chocolate. Melt your chocolate in a heatproof bowl over a pan of simmering water.
- You can either dip the cooled biscuits into the chocolate so that one side is coated. Another option is to drizzle the chocolate over your Florentines using a whisk or fork to create a zig-zag pattern.
- Leave the chocolate to set.
Once fully cooled, your chocolate Florentine biscuits are ready to serve. Why not dress them up on a colourful plate? They’re perfect for afternoon tea — or for a midday office pick-me-up everyone is bound to appreciate.
How To Make Perfect Florentine Biscuits
FAQ
Is a Florentine a biscuit?
What makes a Florentine a Florentine?
Why are they called Florentines?
Are Florentines meant to be chewy?
What is a Florentine biscuit?
What Is a Florentine Biscuit (or Cookie)? Florentine cookies are thin, crispy cookies made from a base of nuts (usually almonds or hazelnuts), fruits such as cherries and citrus, melted butter, and cream. These are combined to create a candy-like base that’s then baked.
Are Florentine biscuits soft or loose?
Florentine biscuits will seem soft and loose when they first come out of the oven, but they will harden and set as they cool. Careful measuring/weighing of the ingredients is important for success. Florentine’s spread as they bake.
Are Florentine biscuits lace cookies?
When made flat and thin, Florentine biscuits are sometimes called ‘lace cookies’ for their delicate see-through appearance. However, my version is a little thicker, chewy and chunky, with the addition of Corn Flakes for a little Aussie flair.
What are Florentine cookies?
These thin, crispy cookies with almonds and dried fruit laced together with a delicate caramel are known as Florentine cookies. The bottoms have a thin layer of chocolate for a festive feel. These cookies are technically British biscuits, as my recipe is based off the lovely Mary Berry’s recipe.