Almond Florentines

Based on 17 ratings
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Vanessa

Vanessa

Editorial Assistant

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
10
min.
Resting

Ingredients

Servings:-10+
175 g sugar
75 g honey
120 g butter
150 ml heavy cream
200 g sliced almonds
100 g candied orange peel
200 g dark chocolate
Metric
Imperial

Utensils

  • oven
  • pot
  • baking sheet
  • parchment paper
  • cutting board
  • knife
  • small pot
  • heatproof bowl
  • pastry brush

Nutrition per serving

Cal
460
Protein
7 g
Fat
36 g
Carb
38 g
  • Step 1/6

    Preheat oven to 180°C/350°F. Add sugar, honey, butter, and heavy cream to a pot and heat at low temperature for approx. 5 min., or until sugar dissolves, stirring occasionally.  Let simmer for approx. another 5 min. on medium heat.
    • 175 g sugar
    • 75 g honey
    • 120 g butter
    • 150 ml heavy cream
    • oven
    • pot

    Preheat oven to 180°C/350°F. Add sugar, honey, butter, and heavy cream to a pot and heat at low temperature for approx. 5 min., or until sugar dissolves, stirring occasionally. Let simmer for approx. another 5 min. on medium heat.

  • Step 2/6

    Add sliced almonds and candied orange peel to the saucepan, stir to combine, and let simmer for approx. 3 – 5 min.
    • 200 g sliced almonds
    • 100 g candied orange peel

    Add sliced almonds and candied orange peel to the saucepan, stir to combine, and let simmer for approx. 3 – 5 min.

  • Step 3/6

    Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 180°C/ 350°F for approx. 10 – 12 min., or until golden.
    • baking sheet
    • oven
    • parchment paper

    Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 180°C/ 350°F for approx. 10 – 12 min., or until golden.

  • Step 4/6

    Let cool for 10 min. Cut warm mass into approx. 6x6-cm/ 2.5x2.5- in. squares, then halve the squares diagonally. Alternatively break into desired size. For round Florentines, cut out with a round cookie cutter. Allow to cool completely.
    • cutting board
    • knife

    Let cool for 10 min. Cut warm mass into approx. 6x6-cm/ 2.5x2.5- in. squares, then halve the squares diagonally. Alternatively break into desired size. For round Florentines, cut out with a round cookie cutter. Allow to cool completely.

  • Step 5/6

    Roughly chop chocolate, add to a heatproof bowl, and place on top of a pot filled with simmering water to make a double boiler. Stir gently until melted.
    • 200 g dark chocolate
    • small pot
    • heatproof bowl

    Roughly chop chocolate, add to a heatproof bowl, and place on top of a pot filled with simmering water to make a double boiler. Stir gently until melted.

  • Step 6/6

    Brush the backs of the triangles with the melted chocolate. Let dry and enjoy!
    • pastry brush

    Brush the backs of the triangles with the melted chocolate. Let dry and enjoy!