Recipes › Main Course › Florentines I Recipe

Florentines I Recipe

Recipe by Pedro M. A. Neves

Florentines are delicate, lacy Italian almond cookies finished with a crisp chocolate bottom, originating from Florence. These elegant treats combine candied fruit, toasted almonds, and caramelized sugar into thin, crispy wafers. Perfect for tea time or as an impressive homemade gift, they showcase the refined pastry traditions of Tuscany.

Ingredients

• 100g sliced almonds
• 60g candied orange peel, finely chopped
• 40g candied cherries, finely chopped
• 80g butter
• 100g granulated sugar
• 30ml heavy cream
• 1ml vanilla extract
• pinch of sea salt
• 175g dark chocolate (70% cocoa), chopped

Instructions

1. Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.

2. Toast the sliced almonds in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate and cool slightly.

3. In a medium saucepan, combine butter and sugar over medium heat. Stir until butter melts and sugar begins to dissolve, about 2-3 minutes.

4. Add heavy cream and continue heating until the mixture reaches 160°C (320°F) on a candy thermometer, about 5-7 minutes. Remove from heat and stir in vanilla extract and salt.

5. Fold the toasted almonds, candied orange peel, and candied cherries into the caramel mixture until evenly distributed. Work quickly as the mixture cools.

6. Drop heaping teaspoons of the mixture onto prepared baking sheets, spacing them about 5cm apart. Flatten each slightly with the back of an oiled spoon.

7. Bake for 8-10 minutes until the edges are deep golden brown and the centers are set but still slightly soft. Remove from oven and cool on the baking sheet for 2 minutes.

8. Using a thin metal spatula, carefully lift each cooled florentine from the parchment. If they become too soft, return to the oven for 1 minute to firm up.

9. Melt chocolate in a heatproof bowl over simmering water (double boiler method), stirring until smooth. Remove from heat and cool for 1 minute.

10. Dip the flat bottom of each florentine into the melted chocolate, allowing excess to drip off. Place chocolate-side up on parchment paper and refrigerate until chocolate is set, about 15 minutes.

Substitutions

• Replace candied orange peel with candied lemon peel for a different citrus flavor
• Substitute dark chocolate with milk chocolate or white chocolate for the coating
• Use pistachios or hazelnuts in place of almonds for a different nut profile
• Omit candied cherries and double the candied orange peel if preferred

Tips

• Work quickly when dropping the hot caramel mixture, as it hardens rapidly as it cools
• Use a candy thermometer for accuracy; the 160°C (320°F) stage is crucial for proper texture—too cool and they'll be soft, too hot and they'll be bitter
• Store cooled florentines in an airtight container with parchment between layers for up to one week
• If the chocolate-dipped florentines become too soft at room temperature, keep them refrigerated until serving

Florentines have been a specialty of Florence since the Renaissance, originally created by local confectioners who combined local almonds with precious imported sugar and spices. These refined cookies exemplify the Florentine tradition of transforming simple ingredients into elegant delicacies through precise technique.

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