A classic recipe from Europe – a little fiddly perhaps, but worth the effort.

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Photo credit: Edmonds Best of Baking
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Prep Time: 2 hours Servings: Makes 24
  • 150g butter

    ¾ cup caster sugar

    45g honey

    2 Tbsp cream

    130g flaked almonds

    15g Edmonds standard flour

    ½ cup chopped glacé cherries

    2 Tbsp chopped mixed peel


    150g dark chocolate

  • 1. Preheat the oven to 200˚C. Line two baking trays with baking paper.

  • 2. Melt the butter, sugar, honey and cream in a saucepan and bring to the boil, stirring.

  • 3. Reduce the heat to low, add the remaining ingredients and cook for 5 minutes, stirring constantly.

  • 4. Place 4 teaspoonfuls of the mixture on each baking tray and spread each out to a 7cm circle. They will spread out to 10 cm in the oven.

  • 5. Bake the first tray for 8–10 minutes until the Florentines are thin, golden and bubbling. Watch closely in the last 2 minutes as they burn very easily.

  • 6. Leave for 1 minute to firm up slightly, then carefully nudge the edges of each Florentine with the edge of a knife to form them into neat circles.

  • 7. Slide the sheet of baking paper with the Florentines onto a cooling rack and leave to cool and harden. Bake the next tray in the same way and repeat until all the mixture is used.

  • 8. When they are all cooked turn them over and spread melted chocolate on the underside of each biscuit. Use a fork to make wavy lines in the surface of the chocolate. Leave to set firmly.

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