Florentines! Stunning soft and chewy biscuits made up of flaked almonds, glacé cherries, sultanas mixed with butter and golden syrup. Each biscuit is then spread with a delicious layer of melted dark chocolate on the base. They’re all things sweet, soft, chewy with a slight crisp!
If you’re not familiar with florentines, they’re a biscuit/cookie that have a number of variations depending on what recipe you try. You will find them made with cornflakes included and condensed milk instead of butter and the syrup. This recipe I’m sharing with you doesn’t use cornflakes or condensed milk. Why? Because I wanted to create more authentic/traditional florentines and what I discovered was, they’re usually made with the almonds, dried fruit, butter and syrup. Of course I switched it up a little bit, mainly the amount of sugar, I always like to reduce sugar where possible.
You may also see florentines similar looking to lace cookies, those very think and crispy lace baked biscuits. I hope to create a version of lace cookies in the future but today, it’s all about these lovely Florentine biscuits.
What do you need to make your very own florentines at home?
- Flaked almonds
- Glacé cherries
- Orange zest
- Plain flour
- Unsalted butter
- Golden syrup
- Dark chocolate block
With a relatively short ingredient list and easy method, the biscuits are something new and different than your regular baked cookies. Which is exactly why I love florentines and their flavour is so tasty and sweet. Then with the added chocolate bottoms which also acts as a solid base to the soft and chewy biscuits, each mouthful is absolutely scrumptious!
How to Make Florentines
You’ll also love just how simple these are to make. Let’s see what needs to be done:
- Pre-heat your oven and line your baking tray.
- Mix all of your dry ingredients in a large mixing bowl. Easy first step and you’re already down to the wet ingredients. Also be sure to half your glace cherries. On that topic, in the recipe notes I have included a substitution to glacé cherries if you cannot get your hands on them or you simply do not want to use them. You can use dried cranberries instead.
- In a small pot over low heat on your stove top, melt together the butter and golden syrup until smooth.
- Pour mixture over the dry ingredients and mix everything together with a wooden spoon until well combined and the dry ingredients are all coated.
- Scoop up heaped tablespoons of mixture and dollop onto lined tray. Moulding them into rounds, flattening slightly. Be sure to leave a 10cm gap between each cookie as they can spread out during baking.
- Bake for 8-10 minutes and they’ll turn golden all over. The liquid component to these will leak out slightly, this is ok, it will set later on.
- Remove from oven and allow them to cool on the tray for 10 minutes. They’ll be very soft and pliable so the longer they stay on the tray, the easier. They’ll be to manage when you remove them. Transfer them to a wire rack to cool completely.
- Melt your chocolate in a double boiler then spread a layer of chocolate on your cooled florentines. Transfer to your refrigerator so the chocolate bottoms can set.
How to Store Florentines
Store your florentines in an airtight container, refrigerated, for 1 week. You can store these in a dry dark pantry however I prefer them refrigerated because number one, they have chocolate on them so it’s best to keep them chilled to avoid any melting. Also by keeping them chilled, the overall texture is better, still soft but they’re solid.
If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram @wholesomepatisserie with your delicious photos & video!
Enjoy, Sam xPrint
Soft and chewy biscuits made up of flaked almonds, glacé cherries, sultanas and mixed with butter and golden syrup. Each biscuit is then spread with a delicious layer of melted dark chocolate on the base. They’re all things sweet, soft, chewy with a slight crisp!
- 3/4 cup (60g) flaked almonds
- 1/3 cup (90g) glacé cherries, halved
- 1/3 cup (60g) sultanas
- 1/3 cup (50g) plain all purpose flour
- 1 tsp orange zest
- 50g (1/4 cup) unsalted butter
- 3 Tbsp (75g) golden syrup
- 180g plain dark chocolate block, broken into squares or roughly chopped
- Preheat oven to 180ºC (350ºF). Line a large baking tray with baking/parchment paper, set aside.
- In a medium-large mixing bowl, add almonds, cherries, sultanas, flour and orange zest. Mix with a wooden spoon until well combined.
- In a small pot, add butter and golden syrup. Place over a low-medium heat and gently melt down butter until smooth and well combined with the syrup. Remove from heat.
- Pour butter and syrup over dry mixture and mix until well combined and dry ingredients are well coated.
- Pick up approx. 1 heaping tablespoon of mixture and dollop onto lined tray. Flatten biscuit out slightly with the back of a spoon.
- Repeat with remaining mixture, ensuring to leave about a 5cm – 10 cm gap between each cookie as they do spread out a little but don’t rise up much.
- Bake for 8-10 minutes until lightly golden all over and they look set around the edges. NOTE: the caramelised liquid can leak out of some biscuits during baking, this is natural!
- Remove from oven and allow to cool a little on the tray for 10 minutes to harden and firm up slightly.
- Carefully remove from tray and transfer to a wire rack to cool completely. Be careful lifting them off the tray as the caramel around the edges will be hot. Use a spatula to help you.
- The florentines will be quite soft but will firm up once they cool.
- When florentines have cooled completely, melt chocolate in a double boiler or microwave until smooth.
- Dollop a little melted chocolate over the flat base of each florentine and gently spread over with the back of a spoon or butterknife. Place back onto wire rack. Repeat with remaining biscuits.
- Transfer rack with florentines to the refrigerator so the chocolate can set. Or leave them at room temperature to set.
- Store in an airtight container, refrigerated, for 1 week. Can also be kept in a dry dark pantry, just keep an eye on them as so the chocolate doesn’t melt if it’s humid. The florentines will firm up if kept refrigerated and will be softer if kept at room temperature.