Florentines Recipe

Serves 10


  • 150g Valrhona chocolate

  • 25g unsalted butter

  • 75g caster sugar

  • 10g plain flour

  • 65ml double cream

  • 50g whole almonds, cut into thin slivers

  • 50g flaked almonds

  • 50g whole candied peel, chopped

  • 25g glace cherries

  • 25g angelica, or green glace cherries


  1. Gently melt together the butter, sugar and flour in a pan.

  2. When it's melted/dissolved, gradually add the cream, stirring until smooth.

  3. Add the remaining ingredients (except the chocolate), stir well, and leave to cool a little.

  4. Brush a baking sheet with melted butter and dust with flour, tapping off any excess.

  5. Put heaped teaspoons of the mix onto your tray, flattening the top with the teaspoon as you go. Bake at Gas Mark 5 / 190°C / 375°F for 15 - 20 minutes until golden.

  6. Remove from the oven and leave to harden for 2-3 mins, before transferring to a wire rack to cool.

  7. Once cool, brush with melted chocolate.