Florentine Biscuit Recipe

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This Florentine biscuit recipe is simple yet delicious and really hits the spot when you want just a little something sweet to see you through the afternoon.

Florentines are often associated with the holidays and Christmas, as they typically include candied fruits, which are popular in festive baking, along with nuts. But really you could enjoy these delightful treats at any time of year, mixing and matching your favourite fruit and nuts.

I love the simplicity of this Florentine biscuit recipe, which includes only almonds and raisins and delivers maximum nutty flavour with just the right amount of gooey sweetness. The recipe uses natural sweeteners (honey and maple syrup), and is coated with 70% dark chocolate, to make a healthy treat.

Contrary to what its name may suggest, Florentines apparently don't originate from Florence, Italy. It's believed they are most likely French in origin, as their traditional baking method, using butter and cream, is consistent with the way other French pastries are made (Italian pastries do not typically use butter and cream).

This Florentine biscuit recipe is so easy that you won't really have an excuse not to make them when you're craving something healthier to satisfy that sweet tooth. Instead of butter, the recipe uses coconut oil, and it contains no flour. It is, therefore, naturally gluten free, and you can use vegan dark chocolate, as well, to make these into a vegan friendly treat. Gluten free Florentines that are also vegan and taste deliciously decadent? Yes please!

Here's what you'll need for this Florentine biscuit recipe:
(Click here to jump straight to the recipe)

200g flaked almonds
50g raisins
40g coconut oil, melted
45g runny honey
5g maple syrup
100g dark chocolate (70% cocoa)

And here's what you'll need to do:

• Preheat the oven to 170C / 150C Fan, and line a baking sheet with parchment.
• Measure out the flaked almonds and raisins into a mixing bowl.

• Put the coconut oil into a measuring jug, and pop it in the microwave to melt it (about 50 seconds).
• Add the honey and maple syrup, and whisk it all together until combined.

• Pour it over the flaked almonds and raisins, and use a spoon to mix everything together, until the almonds and raisins are well coated.

• Scoop heaped tablespoons of the mixture onto the lined baking sheet, about 12 in total.
• Bake in the preheated oven for 14 minutes or until golden brown.

• Remove the baking sheet from the oven and cool for at least 10 minutes. If your almonds and raisins have spread during baking, use a spoon to push them back into a circular shape.
• When the baking sheet is not longer warm to the touch, pop it into the freezer whilst you prepare the chocolate. (This isn't necessary but makes the biscuits easier to handle when brushing on the chocolate).

• Break the chocolate into small pieces in a bowl.
• Melt it by placing the bowl in a pan of barely simmering water, stirring until smooth.

• Remove the biscuits from the freezer, and flip them all over. Using a pastry brush, carefully brush a smooth layer of chocolate onto the bottoms of each biscuit.
• When the chocolate has nearly dried, you can score a wavy pattern on it using the tines of a fork (optional).

• Pop the Florentines back into the freezer for a few minutes to help the chocolate set faster, if you like, so you can enjoy them sooner!

There are multiple variations you could make to this Florentine biscuit recipe to suit your taste:

• Nuts: mix and match with almonds, hazelnuts or pistachios.
• Dried fruit: throw in candied peel, glacé cherries, cranberries, apricots, raisins, sultanas, the list goes on.
• Sweeteners: Brown rice syrup, date syrup or agave syrup.

The Florentines can be stored in a tightly sealed container for up to a week (if they last that long!).

Florentine Biscuit Recipe

By Wendy | Serves 4

This simple Florentine Biscuit Recipe is delicious and so easy to make.

Prep Time: 15 minutes
Cook time: 20 minutes
Yield: 12 biscuits
Course: Treat, Snack
Cuisine: Modern European
Tags: Gluten Free, Dairy Free, Almonds, Raisins

Ingredients

200g flaked almonds
50g raisins
40g coconut oil, melted
45g runny honey
5g maple syrup
100g dark chocolate (70% cocoa)

Method

1. Preheat the oven to 170C / 150C Fan, and line a baking sheet with parchment.
2. Measure out the flaked almonds and raisins into a mixing bowl.
3. Put the coconut oil into a measuring jug, and pop it in the microwave to melt it (about 50 seconds).
4. Add the honey and maple syrup, and whisk it all together until combined.
5. Pour it over the flaked almonds and raisins, and use a spoon to mix everything together, until the almonds and raisins are well coated.
6. Scoop heaped tablespoons of the mixture onto the lined baking sheet, about 12 in total.
7. Bake in the preheated oven for 14 minutes or until golden brown.
8. Remove the baking sheet from the oven and cool for at least 10 minutes. If your almonds and raisins have spread during baking, use a spoon to push them back into a circular shape.
9. When the baking sheet is not longer warm to the touch, pop it into the freezer whilst you prepare the chocolate. (This isn't necessary but makes the biscuits easier to handle when brushing on the chocolate).
10. Break the chocolate into small pieces in a bowl.
11. Melt it by placing the bowl in a pan of barely simmering water, stirring until smooth.
12. Remove the biscuits from the freezer, and flip them all over. Using a pastry brush, carefully brush a smooth layer of chocolate onto the bottoms of each biscuit.
13. When the chocolate has nearly dried, you can score a wavy pattern on it using the tines of a fork (optional).
14. Pop the Florentines back into the freezer for a few minutes to help the chocolate set faster, if you like, so you can enjoy them sooner!

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