Chocolate Florentines

Chocolate Florentines

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I enjoy making these florentines to give as food gifts for Christmas. They are very versatile so you can change the type of nut and/or dried fruits depending on who you ae making them for! This version includes brandy but it can be easily left out. Dip them in milk, dark or white chocolate.


Makes: 24 mini florentine cookies

  • 50g caster sugar
  • 1 tablespoon honey
  • 2 tablespoons Congac or Grand Marnier
  • 60g butter
  • 50g plain flour
  • 75g slivered almonds
  • 50g sultanas
  • 50g glace red or green cherries
  • 100g chocolate, melted

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Preheat the oven to 180 degrees C. Line 2 baking trays with non-stick baking paper.
  2. In a small saucepan, combine the sugar, honey, liqueur and butter. Warm over a low heat to melt the butter and sugar, then remove from heat and stir well.
  3. Add the flour, almonds, sultanas and glace cherries, then stir well to combine evenly.
  4. Spoon small amounts of the mixture onto the trays, leaving some space between them to prevent sticking together.
  5. Bake for 8 - 10 minutes or until golden brown. Remove from the oven but let them harden on the tray for 5 minutes before removing to a wire rack.
  6. Dip one side of each florentine into melted chocolate and leave to harden.

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