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Florentines - traditional recipe
These are thin sweet biscuits made from a mixture of chopped nuts, candied peel, glacé cherries and dried fruit in melted butter. They are usually coated in plain chocolate.
For about 24:
- 100g/4 oz Unsalted Butter
- 100g/4 oz Caster Sugar
- 50g/2 oz Flaked Almonds
- 100g/4 oz Chopped Mixed Nuts
- 50g/2 oz Glacé Cherries, roughly chopped
- 50g/2 oz Mixed Peel
- 200g/8 oz Plain Chocolate
- Preheat the oven to 180°C/Gas 4.
- Melt the butter over a low heat in a saucepan, big enough to hold all the ingredients.
- Stir in the caster sugar, and let it melt completely, stirring occasionally.
- Mix in the nuts and fruits. Then remove from the heat.
- Put heaped teaspoons of the mixture on to baking sheets, lined with 'bakewell'/silicon paper, spacing them well apart - possibly making them 6 at a time if you only have 1 baking sheet.
- Bake for 8-10 minutes until the mixture is golden - the biscuits will have spread.
- Remove them from the oven and neaten the edges by pushing the mixture back towards the centre of each round with a knife - or, if you want to be very smart, use a pastry cutter of about 5cm/2 ins in diameter, and eat any scraps.
- When all the biscuits are cool, and have been trimmed, melt the chocolate in a bowl of simmering water and spread a layer of chocolate on the flat side of each biscuit. Use a fork to make swirls in the chocolate the leave them to set firm.
Any remaining chocolate can be used for dipping fruits - such as strawberries or grapes, or saved as a sauce.
See 'Florentines; Sweet Berry'