Florentines with Pistachios, Cherries, and Citrus Zest Recipe
Delightfully crisp and nutty Florentines featuring a blend of almonds, pistachios, and glacé cherries, baked to golden perfection and finished with a rich layer of dark chocolate. These elegant European treats combine a sweet, buttery base with zesty orange notes, making them an irresistible indulgence perfect for gifting or enjoying with tea.
- Prep Time: 15 minutes
- Cook Time: 10 minutes per batch (approx. 20 minutes total for two batches)
- Total Time: 35 minutes
- Yield: Approximately 20 florentines 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Florentine Base
- 50g salted butter
- 50g light muscovado sugar
- 50g golden syrup
- 50g plain flour
- 50g glacé cherries, chopped
- 75g flaked almonds
- 50g pistachios, chopped
- 2 oranges, zested
Coating
- 175g dark chocolate
Instructions
- Preheat Oven: Heat the oven to 180°C (160°C fan)/Gas Mark 4. Line two baking sheets with baking parchment to prevent the florentines from sticking during baking.
- Prepare Mixture: In a small saucepan over low heat, melt together the salted butter, light muscovado sugar, and golden syrup, stirring frequently until fully combined and smooth. Remove from heat and whisk in the plain flour until evenly incorporated. Then fold in the chopped glacé cherries, flaked almonds, chopped pistachios, and orange zest to create the florentine batter.
- Shape and Bake: Using a tablespoon, scoop out 10 flat dollops of the mixture onto each prepared baking sheet, spacing them apart to allow room for spreading. Bake in the preheated oven for about 10 minutes or until they turn golden brown around the edges.
- Cool the Florentines: Remove the sheets from the oven and let the florentines cool for 2 minutes so they firm up enough to be lifted. Transfer them carefully onto a wire rack and allow them to cool completely. Repeat this process with the remaining mixture in batches.
- Melt Chocolate: Melt the dark chocolate either over a double boiler by placing a bowl over a saucepan of simmering water or by microwaving in 30-second bursts, stirring between each until smooth and glossy.
- Coat with Chocolate: Flip each cooled florentine over on the wire rack so the base is facing up. Spoon the melted chocolate onto the base of each florentine, gently spreading it evenly to the edges.
- Create Decorative Pattern and Set: Once the chocolate is firm enough to hold its shape but not fully set, use a fork to draw wavy lines across the chocolate coating for a classic decorative touch. Leave the florentines undisturbed until the chocolate has fully set and hardened.
- Storage: Store the finished florentines in an airtight container at room temperature to maintain their crispness and freshness.
Notes
- Ensure florentines are spaced sufficiently on the baking sheet to prevent them from merging into each other as they spread while baking.
- Using a wire rack to cool helps maintain their crisp texture by allowing air circulation.
- You can substitute pistachios with other nuts like hazelnuts or walnuts depending on preference.
- The orange zest adds a fresh citrus flavor; you can experiment with lemon zest for a different twist.
- If you prefer a sweeter chocolate, opt for milk chocolate instead of dark chocolate for coating.
- Store in an airtight container to keep the florentines crisp and prevent the chocolate from melting.
Keywords: Florentines, nut cookies, almond biscuits, chocolate coated florentines, orange zest, European desserts, teatime treats
