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Australian Gourmet Traveller recipe for Florentines.

By Rodney Dunn
  • 15 mins preparation
  • 25 mins cooking
  • Serves 18
  • Print
There are few biscuits as moreish as Florentines. Classically, the base is spread with chocolate, but this can be trying so we've just drizzled it over the top.


  • 130 gm caster sugar
  • 70 gm honey
  • 70 ml pouring cream
  • 150 gm flaked almonds
  • 70 gm candied orange, finely chopped
  • 150 gm dark chocolate, coarsely chopped


  • 1
    Preheat oven to 170C. Combine sugar, honey and cream in a saucepan and cook over high heat until mixture reaches 118C on a sugar thermometer (4-5 minutes). Add almonds and candied orange, then remove from heat.
  • 2
    Place a lightly oiled 6cm-round cookie-cutter on an oven tray lined with baking paper, place 1 tbsp of Florentine mixture in the cutter and press with the back of a spoon to fill evenly. Repeat with remaining mixture, then bake until golden (10-15 minutes). Cool on trays (5 minutes), then transfer to wire racks.
  • 3
    Melt chocolate in a heatproof bowl over a saucepan of simmering water, then drizzle onto Florentines and set aside to cool and set. Biscuits will keep in an airtight container for up to 3 days.


Drink Suggestion: Banyuls fortified grenache. Drink suggestion by Max Allen