Florentine Cookies

Florentine Cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Yield: 18 florentine cookies

These Florentine biscuits are a disc of caramel with glacé cherries, candied peel, toasted almonds, hazelnuts, and coated in rich decadent 70% cocoa solids dark chocolate.


  • 50g (1¾ oz) butter
  • 50g (1¾ oz) demerara sugar
  • 50g (1¾ oz) golden syrup
  • 50g (1¾ oz) plain flour (all purpose flour)
  • 25g (1 oz) dried cranberries or glacé cherries, finely chopped
  • 50g (1¾ oz) candied peel, finely chopped
  • 25g (1 oz) almonds, finely chopped
  • 25g (1 oz) walnut pieces, finely chopped
  • 200g (7oz) dark chocolate, 70% cocoa solids


  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line 3 baking trays with parchment paper or a silicone baking mat, set aside.
  2. Add the butter, sugar and golden syrup to a small saucepan and heat gently until the butter has melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel, and nuts to the pan. Stir well to mix.
  3. Spoon 6 teaspoons onto each of the baking trays, allowing room for spreading during baking.
  4. Bake for 8-10 minutes, or until golden-brown. Allow to cool in their trays before transferring to a cooling rack to cool completely.
  5. Temper the chocolate then spread a little melted chocolate over the flat base of each florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork. Leave to set, chocolate side up on a cooling rack. Store in an airtight container.


Florentines require a precise amount of ingredients, therefore I recommend using a kitchen scale to weigh out your ingredients.

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