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About this recipe:
I enjoy making these florentines to give as food gifts for Christmas. They are very versatile so you can change the type of nut and/or dried fruits depending on who you ae making them for! This version includes brandy but it can be easily left out. Dip them in milk, dark or white chocolate.
24 mini florentine cookies
50g caster sugar
1 tablespoon honey
2 tablespoons Congac or Grand Marnier
50g plain flour
75g slivered almonds
50g sultanas or raisins
50g glace red or green cherries
100g chocolate, melted
15 min › Cook:
10 min › Ready in:
Preheat the oven to 180 degrees C / Gas mark 4. Line 2 baking trays with non-stick baking paper or parchment.
In a small saucepan, combine the sugar, honey, liqueur and butter. Warm over a low heat to melt the butter and sugar; remove from heat and stir well.
Add the flour, almonds, sultanas and glace cherries; stir well to combine evenly.
Spoon small amounts of the mixture onto the trays, leaving some space between them to prevent sticking together.
Bake for 8 - 10 minutes or until golden brown. Remove from the oven but let them harden on the tray for 5 minutes before removing to a wire rack.
Dip one side of each florentine into melted chocolate and leave to harden. To finish:
You can also drizzle some chocolate over the top when the biscuits have hardened as a nice finishing touch.
Hi, can I switch honey for golden syrup? :-)
- 18 Jan 2016
Great recipe. I've made it a couple of times now using different dried fruits and I don't add any alcohol. Still gorgeous
- 25 Mar 2016
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