Florentine sweet and nutty


  • 125 g Butter
  • 225 g Sugar
  • 75 g  Honey
  • 75 g Liquid glucose
  • 125 g Cream
  • 300 g Flaked almonds
  • 100 g Glanced cherries
  • 65 g Mixed citrus peel
  • 15 g Cake flour
  • Dark chocolate


  • Heat Butter, Sugar, Honey, Glucose and cream in a pot stirring to prevent burning of sugar.
  • Boil until 160ºc stir every now and then with a palette knife do not use a spatula or plastic spoon as it will melt. 
  • In the mean time roast the nuts at 180ºc until golden brown . Watch them as it happens all of sudden.  
  • Cut the washed cherries and mix  with the Mixed peel and flour.
  • When the desired temperature is reached add the fruit mixture.
  • Add the nuts and remove from the heat.
  • Stir all the ingredient in.
  • Place 30 g blobs on baking sheet lined with baking paper.
  • Bake at 160oc for 7 – 10 minutes.
  • The Florentine will run, gather together with a cookie cutter and make round using the cutter.
  • After doing each one dip the cutter in ice water this will prevent it from sticking to the cutter.
  • Return to the oven at 180ºc and bake until the syrupy part turn brown.
  • Gather together again and make sure its thin and flat.
  • Leave to cool and spread with Chocolate.

Make 36 Florentines

Written by:  - Updated 18 Aug, 2019  
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