About This Recipe

Florentines occupy a peculiar and distinguished position in the world of baked goods, they are simultaneously biscuit and confection, somewhere between a nut brittle and a caramelised almond tile. They contain no flour and almost no butter relative to their weight. What they contain instead is a high proportion of sugar and cream that caramelises together in the oven to produce the golden, lacey, brittle-crisp texture that makes them unlike any other biscuit.

The technique requires more attention than most cookie recipes in this collection. The sugar and cream mixture must be heated to the correct temperature before the other ingredients are added, and the timing of the baking must be monitored carefully, Florentines go from golden and perfect to burnt in under a minute. They also spread considerably during baking and must be corralled back into circles using a round cutter while still hot and pliable. This corralling is the one technique that requires practice but becomes entirely intuitive after the first batch.

The dark chocolate underside is not optional. It provides the bittersweet counterpoint to the caramel sweetness of the biscuit, the structural support that makes them possible to handle and eat cleanly, and the visual contrast that makes Florentines as beautiful as they are delicious. The tempered chocolate should be spread in a thin, even layer and the biscuit pressed gently into it before it sets.

History & Origins

Despite their name, Florentines appear to have originated in France or Central Europe rather than Florence, though the exact history is disputed. They appear in French patisserie records from the 19th century as a confection of nuts, candied fruit, and caramel with a chocolate backing. The name may refer to the Florentine style of cooking with almonds and citrus fruit that was fashionable in French haute cuisine, or to actual Italian influence brought to France through the 16th century marriage of Catherine de Medici. They became a staple of European patisseries and high-quality biscuit tins throughout the 20th century.

Why It’s Easy To Make

Unusual but achievable technique. Ingredients widely available. The corralling step becomes easy after the first batch.

Florentines

Recipe by By butter u0026 berriesCourse: Baking, Cookies

Servings

20

servings

Prep time

12

minutes

Cooking time

32

minutes

Calories

2600

kcal

Ingredients

• •t120ml double cream

• •t100g white sugar

• •t30g unsalted butter

• •t150g flaked almonds

• •t80g mixed candied peel, finely chopped

• •t60g glacé cherries, finely chopped

• •t30g plain flour

• •t200g dark chocolate (70%), for the base

Directions

• Preheat oven to 180°C. Line trays with baking paper.
• Combine cream, sugar and butter in a saucepan. Bring to a boil, stirring, then simmer for 2 minutes.
• Remove from heat. Stir in almonds, candied peel, cherries and flour.
• Drop teaspoons of the mixture onto prepared trays, leaving very generous space between.
• Bake for 10 to 12 minutes until deep golden throughout.
• Immediately use a round cutter slightly larger than each Florentine to push the edges into a circle. Work quickly.
• Cool completely on trays. They will crisp as they cool.
• Melt dark chocolate. Spread a thin layer on the flat underside of each Florentine.
• Place chocolate-side up on baking paper. Mark with a fork in a wave pattern before it sets.
• Allow chocolate to set completely at room temperature.

Notes

• The corralling step must happen while the Florentines are still hot from the oven. Have your round cutter ready before they come out.
  Leave enormous space between spoonfuls, these spread to at least triple their initial size.
  Work quickly with the fork pattern on the chocolate before it begins to set. This is purely decorative but produces a beautiful finish.
  If the mixture hardens in the pan before you have finished spooning, return it to very low heat for 30 seconds.

Make Ahead Tips

Baked Florentines without chocolate keep in an airtight tin for 1 week. Chocolate-coated Florentines keep for 2 weeks in a cool place. They improve after the first day as the caramel deepens.

Storage & Serving

Store in an airtight tin in a cool place for up to 2 weeks. Do not refrigerate, the cold causes the chocolate to bloom and the caramel to become sticky. These are one of the very best homemade gifts, pack in a single layer in a tin or box lined with tissue paper. They are a staple of high-quality Christmas biscuit assortments and are impressive enough to serve as a petits fours with coffee after a dinner party.

Variations & Substitutions

Replace glacé cherries with dried cranberries for a more contemporary flavour. Add pistachios alongside the almonds for colour and flavour variety. Use milk chocolate for the base for a sweeter, less intense version. Add a teaspoon of orange zest to the cream mixture for an extra citrus note.

You might also like

Chocolate Chip Muffins Iced Mocha Raspberry Frangipane Tart Vanilla Sweet Cream Cold Brew Bakewell Tart Moroccan Bastilla-Spiced Chicken Salad