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Florentines recipe

Florentines recipe

29 ratings

These gorgeously chewy and fruity Florentines make a brilliant Christmas bake to share or to give as an edible gift. Easy-to-make, these Florentines have a delicious combination of chopped nuts, cherries and ginger coated in dark and white chocolate. These festive biscuits are egg-free too, so a great choice for those who are avoiding eggs but don't want to miss out on a treat. See method

  • Serves 12-14
  • 15 mins to prepare and 10 mins to bake
  • 229 calories / serving
  • Freezable
  • Vegetarian


  • 15g plain flour
  • 25g salted butter
  • 60g golden caster sugar
  • 1 tbsp golden syrup
  • 60ml double cream
  • 50g (2 oz/3 rounds, drained) chopped stem ginger
  • 50g (2oz) dried sour cherries
  • 50g (2oz) glace cherries, sliced
  • 25g (1oz) chopped pistachios
  • 50g flaked almonds
  • 100g (4oz) dark chocolate
  • 100g (4oz) white chocolate

Each serving contains

  • Energy

  • Fat

    13g 18%
  • Saturates

    6g 30%
  • Sugars

    22g 24%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 27.2g Protein 2.7g Fibre 0.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line 2 large baking sheets with nonstick paper. In a saucepan, combine the flour, butter, sugar and golden syrup with a small whisk to prevent lumps forming and melt gently over a low heat. Gradually add the cream, stirring all the time.
  2. Remove from the heat and stir in the stem ginger, sour cherries, glace cherries, pistachios and flaked almonds.
  3. Dollop teaspoonfuls of the mixture onto the baking sheets, leaving a generous gap between each for spreading. Bake no more than 6 Florentines per sheet. Bake for 8-10 minutes, until deeply golden. Remove from the oven and leave to cool.
  4. Meanwhile, melt the dark and white chocolate in separate bowls set over two pans of gently simmering water, stirring until smooth. Set aside to cool and thicken (but not set) for 5 minutes. Using a palette knift, release the Florentines from the paper. Divide the batch in half and arrange smooth-side up.
  5. Set aside a quarter of the dark chocolate and spoon the rest over one half of the batch of Florentines. Repeat with the remaining biscuits and the white chocolate, again reserving a quarter of the white chocolate. Now drizzle the contrasting colour of reserved chocolate over each batch to create random patterns; white on dark and dark on white. Chill until set.

Freezing and defrosting guidelines

To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

To defrost: Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

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