A stack of 4 florentines biscuits wiht a glace cherry in front, on a sheet of baking paper
5 from 2 votes

Florentines Biscuits

Prep Time: 10 minutes
Cook Time: 22 minutes
Setting time: 1 hour
Total Time: 32 minutes
Servings: 10 cookies
Calories: 162kcal
Author: Marie Roffey
PRINT PIN
Crunchy and sweet, these Florentines Biscuits are a favourite classic cookie. These delightful almond cookies are filled with dried fruit and a simple caramel, and are baked until baked until golden and crisp.
Course: Dessert, Food Gifts, Sweets
Cuisine: French, Italian
Keyword: florentines, florentines biscuits, florentines cookeis, florentines recipe

Ingredients

  • 3/4  cup  flaked almonds
  • 3/4 cup Corn Flakes
  • 1/4 cup glace cherries, halved
  • 2 tablespoons sultanas (or raisins) (notes)
  • 1/2 teaspoon orange zest
  • 45 g (3 tablespoons) unsalted butter
  • 1/4 cup white granulated sugar
  • tablespoon  honey (or golden syrup)
  • 1 tablespoon flour
  • 75 g dark (70%) chocolate

Instructions

  • Preheat the oven to 180C / 350F / 160C fan forced. Grease the holes of a 12 hole muffin tin with butter, then place a strip of baking paper about 1 inch wide into each with the ends sticking out.
  • Place the almonds, cornflakes, cherries, sultanas and orange zest in a large bowl and set aside.
  • Mix together the butter, sugar, honey and flour in a saucepan over low heat until the sugar dissolves.
  • Pour the sauce all over the almond mixture and mix well. It will be sticky but keep mixing until everything is coated.
  • Dollop large spoonfuls of the mixture into the pan without pressing it down. This will make 10 cookies.
  • Bake for 16-18 minutes, turning at the halfway mark, until golden in colour.
  • Allow them to cool completely in the tin, then use the ends of the overhanging baking paper to lift them out.
  • Melt the chocolate and dip the bases of the cookies in, then sit them upside down on a tray in the fridge to set.

Notes

Equipment used: regular muffin tin
  1. I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide).
  2. You can swap the sultanas for any dried fruit you like but make sure they are in small pieces, no larger than a sultana. (try figs, apricots, paw paw or currants).
  3. You can swap the cornflakes for more almonds or vice versa.

WANT MORE COOKIES? CLICK HERE