Tuesday, 23 June 2015

Bakewell Florentine Biscuits

What are Italian in origin, lacy in appearance, chewy, crunchy and chocolatey all at the same time and Delia's favourite biscuit in the entire world?

(The picture above may provide a bit of a clue)

It is, of course, the Florentine. A delectable, delightful treat of a biscuit with the generous layer of dark chocolate contrasting perfectly with the sweet caramelized dried fruit. Put simply, that is exactly why one Florentine is never, ever going to be enough (to be honest, when is it ever the case that one biscuit is enough? Even when it comes to the humble Rich Tea or the always-languishing-at-the-bottom-of-the-biscuit-jar digestive?)

So, yeah, these lasted about 3 and a half minutes

Thomas J Fudges, who make their own scrumptious Florentines, challenged me to create my own version and, ta-dah, here they are:

Bakewell Florentines

50g chopped glace or soured cherries
50g flaked almonds
50g whole blanched almonds, roughly chopped
25g butter
75g demarara sugar
15g plain flour
60g double cream
150g dark chocolate

1. Pre-heat the oven to 190ÂșC, gas mark 5. Line two baking trays with light greased parchment paper or cupcake silicone moulds
2. Place the fruit and nuts in a large bowl, sift over the flour and mix together until the flour is evenly distributed. Melt together the butter and sugar in a pan over a gentle heat until combined.
3. Remove the pan from the heat and stir in the cream followed by the fruit and nuts. Dollop teaspoons of the mixture onto the prepared baking sheets (ensuring they are spread out) or into the silicone moulds. 
4. Bake for 10-12 minutes until golden brown all over. Leave to cool
5. Meanwhile melt the the chocolate in a heatproof bowl set over a pan of simmering water until melted, stirring occasionally
6. Carefully dip the underside of each florentine in the chocolate and leave to set
Baker's Notes...
  • A variety of dried fruit and nuts would work really well. Its all down to personal preferences. Try pistachios, hazelnuts, cobnuts or walnuts, dried apricots, cranberries, sultanas or raisins. 
  • Other ingredients you may wish to use include a little chopped stem ginger, a large spoonful of dessicated coconut or extra chocolate chips or nibs
With thanks to Thomas J Fudges for covering ingredient costs and providing samples of their own Florentine Biscuits 


  1. Hand on heart I think these may be my favourite version of florentines. Almonds and cherries are two of my favourite things to add to baking. And I completely agree, one is never enough and two very rarely is either!

  2. Yeah, one biscuit is never enough. The first one is just quality checking, so you need at least another two after that ;)

  3. I do enjoy a Florentine now and then - the chewier the better. Very, very inviting biscuits. When is one biscuit enough? For me, when it's a fig roll. Well, nobody's perfect.

  4. These look delicious! I will have to give this recipe a try :)

  5. These look delicious, and I love the thick layer of chocolate!

  6. Now that's a proper amount of choc on a florentine - none of this scraped with a fork nonsense so that most of it is removed!!!!


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