Orange almond florentines

Orange almond florentines


4 people made this

About this recipe: The classic Italian florentine biscuit gets a makeover with candied orange peel and almonds set in creamy caramel discs, then coated on the bottom with plain chocolate.

Robin Evert

Serves: 30 

  • 4 tablespoons caster sugar
  • 180ml whipping cream
  • 4 tablespoons plain flour
  • 70g finely chopped almonds
  • 225g chopped candied orange peel
  • 225g plain cooking chocolate

Prep:10min  ›  Cook:15min  ›  Extra time:3hr setting  ›  Ready in:3hr25min 

  1. Preheat oven to 180 C / Gas 4.
  2. Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily greased and floured baking tray. Spread mixture into thin circles with a spatula.
  3. Bake at 180 C / Gas 4 just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the baking tray, cool.
  4. Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled biscuits upside down and spread the bottoms with the melted chocolate. Let biscuits stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.

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