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Florentines II Recipe

Recipe by Pedro M. A. Neves

Florentines II are delicate Italian almond and candied fruit wafers with a crispy, lacy texture and a silky chocolate backing. These petit fours represent Florentine refinement and are traditionally served as elegant petit fours or gifts during holidays. The combination of caramelized honey, toasted almonds, and candied citrus creates a sophisticated confection that balances sweetness with subtle complexity.

Ingredients

• 100 g whole blanched almonds, finely chopped
• 60 g candied orange peel, finely diced
• 40 g candied lemon peel, finely diced
• 30 g candied cherries, finely chopped
• 100 g honey
• 80 g unsalted butter
• 60 g granulated sugar
• 30 ml heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 200 g dark chocolate (70% cocoa), chopped
• 15 g coconut oil or clarified butter

Instructions

1. Preheat oven to 160°C (320°F). Line two baking sheets with parchment paper.

2. Combine honey, butter, and sugar in a heavy-bottomed saucepan over medium heat, stirring occasionally until butter melts and mixture reaches 110°C (230°F) on a candy thermometer.

3. Remove from heat and stir in cream and vanilla extract until fully incorporated.

4. Add the chopped almonds, candied orange peel, candied lemon peel, candied cherries, and sea salt to the honey mixture. Stir until evenly distributed.

5. Working quickly while mixture is still warm, drop teaspoon-sized portions onto prepared baking sheets, spacing them 5 cm (2 inches) apart.

6. Bake for 12-15 minutes until edges are deep golden brown but centers remain slightly softer.

7. Allow wafers to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

8. Melt dark chocolate with coconut oil in a double boiler or microwave in 30-second intervals, stirring until smooth and glossy.

9. Dip the flat bottom of each cooled wafer into melted chocolate, allowing excess to drip off, then place chocolate-side up on parchment paper.

10. Allow chocolate to set at room temperature for 2 hours or refrigerate for 30 minutes until firm.

Substitutions

• Replace candied orange and lemon peel with dried cranberries and apricots for a tartness shift
• Substitute almonds with hazelnuts or pistachios for different flavor profiles
• Use milk chocolate (38% cocoa) instead of dark chocolate for sweeter finish
• Replace honey with light corn syrup or agave nectar if preferred

Tips

• Work quickly when dropping the warm mixture onto baking sheets, as it hardens rapidly; if it becomes too stiff, reheat gently over low heat
• Use a candy thermometer to ensure honey mixture reaches proper temperature for optimal texture; too cool and wafers will be chewy, too hot and they become brittle
• Store finished florentines in an airtight container with parchment between layers in a cool, dry place for up to 10 days

Florentines originate from Florence, Italy, where they became iconic petit fours during the Renaissance. These delicate confections exemplify Italian mastery of sugar work and remain traditional gifts and elegant accompaniments to espresso throughout modern Italy.

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