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Mummy’s Chocolate Florentines

  • Author: Fiona Phipps
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Makes 20 1x
  • Category: Christmas
  • Method: Baking
  • Cuisine: Italian

Description

These easy and very addictive chocolate florentines are great for festive gifting – or to serve after Christmas dinner with a cup of coffee!


Scale

Ingredients

  • 50g (2 oz) Unsalted Butter
  • 50g (2 oz) Demerara Sugar
  • 50g (2 oz) Plain (All Purpose) Flour
  • 50g (2 oz) Golden Syrup
  • 50g (2 oz) Mixed Candied Peel
  • 50g (2 oz) Blanched Almonds
  • 4 Glace Cherries
  • 90g (3 oz) White Chocolate
  • 90g (3 oz) Plain Chocolate

Instructions

  1. Pre-heat the oven to 180 degrees (350 fahrenheit) and line two to three large, non-stick baking trays with baking parchment.
  2. Combine the butter, sugar and golden syrup in a medium saucepan and set it over a medium low heat, stirring occasionally until the butter has all melted.
  3. Meanwhile, finely chop the blanched almonds and cut the glace cherries into eighths – I find if they’re particularly sticky it helps to rinse off any excess sugar syrup under a cold tap and pat them dry on a piece of kitchen paper first!
  4. Remove the pan from the heat, and stir in the flour, chopped nuts, candied peel and chopped cherries until everything is just combined.
  5. Drop teaspoons of mixture onto the baking trays, leaving a good amount of space between them to spread out – I never put more than six on a tray, even if this means I have to work in batches. Try to get them into nice rounds, so you get nice round florentines! Bake in the oven for 8-10 minutes keeping a careful eye on them – you want them to be just golden, and they catch really quickly!
  6. Meanwhile, in two separate heatproof bowls, melt the chocolate. I know some people are happy to do this in the microwave, but I prefer to do it over a pan of simmering water set over a medium heat, the chocolate bowl not touching the water, allowing the steam to gently melt the chocolate. Set the chocolate aside to cool a little.
  7. Remove the florentines from the oven and allow them to cool on the tray for 5 minutes or so, just until they’re stiff enough to be lifted from the tray onto a wire cooling rack without bending! Also, if some have splurged a little and are not perfect circles, working quickly the moment they come out of the oven you can carefully re-shape them a little using a palette knife!
  8. Once the florentines are completely cool, working in batches (see my notes in the post above) using the back of a spoon or a palette knife, spread a generous layer of chocolate on the flat side of each florentine before using a fork to create a few decorative squiggles on the cooling chocolate (see photos) before leaving the chocolate to set.

Notes

We use just almonds as a family preference, but you can use whatever mixture of nuts you like!