Decadent Florentines


As you can see, it has been some time since my last post.. The good news is that although I have been extremely busy and not posting, I have still had time to create a few goodies in the kitchen 🙂 These little dreams were recently inspired by three things; I had been thinking about my one sister abroad a lot recently and I know how much she loves Florentines, I had just been given a gorgeous cookbook stand which (obviously) just had to be used and I have always wanted to make these.. To be honest, they look so amazing and I always thought they would be so difficult to make – I couldn’t have been more wrong 🙂 Find the key to these delish gems below – perfect for the festive season and a great show stopper for afternoon tea 🙂

– 50g unsalted butter
– 125 ml double cream
– 125g sugar
– 40g glacé cherries, rinsed in hot water and cut into quarters
– 150g blanched almonds finely chopped
– 50g slivered almonds
– 100g candied orange peel, finely chopped
– 50g plain flour
– 250g dark chocolate (minimum 60% cocoa solids (preferably Blacks & Green), broken into pieces)


1. Preheat the oven to 180C and butter and flour the baking sheets.
2. Melt the butter with the cream and sugar and bring slowly to the boil. Remove from the heat and stir in the cherries, the chopped and slivered almonds and the candied peel, and sift in the flour.
3. Drop a teaspoonful of the mixture on to the baking sheets, spacing well apart, and flatten each one with a fork dipped in cold water. They will double in size as they cook.
4. Bake for 5-6 minutes, remove from the oven and coax them into a circular shape by placing a biscuit cutter over them (I just used a spoon to do this). Return to the oven and bake for a further 5-6 minutes until lightly browned at the edges. Remove from the oven and leave to set for a few minutes on the baking sheets, then use a palette knife to transfer them to the rack to cool.

5. Melt the chocolate in a heat proof bowl suspended over a saucepan barely simmering with water.

6. Spread the smooth undersides of the florentines with the chocolate using a palette  knife. When it is on the point of setting, you can create wavy lines across the chocolate by dragging a serrated knife from side to side across the chocolate.(I prefer mine smoothe) 🙂

7. Leave to set before enjoying these treats 🙂

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