Recipe: Almond and hazelnut florentines

Almond and hazelnut florentines

Almond and hazelnut florentines

A delicious and festive Christmastime treat that makes a nice change to the biscuit jar for when guests pop round (although I wouldn’t recommend dipping them in your tea!) They look rather fancy, so are sure to impress, yet are quick and easy to make – perfect for this time of year when there is so much baking to be done.


45g cut mixed peel

45g glacé cherries, diced

45g roasted chopped hazelnuts

45g blanched flaked almonds

45g butter

55g caster sugar

1 tbsp double cream

115g dark chocolate

Almond and hazelnut florentines

Almond and hazelnut florentines


  • Combine the nuts, cherries and peel in a bowl
  • Melt the butter in a saucepan and stir in the sugar, heating gently until dissolved
  • Bring the mixture to the boil and pour onto the fruit and nut mixture
  • Add the cream and mix thoroughly
  • Place little mounds of the mixture (no more that a heaped tsp) onto your prepared baking trays – ensure they are spaced well apart as the mixture will spread!
  • Bake in batches in the oven for 10-12 minutes until golden brown
  • When out of the oven, use a round pastry cutter to press the florentines into a perfectly round shape
  • Place on a wire rack to cool
  • Break up the chocolate into a small bowl and melt over a pan of boiling water, stirring until smooth
  • When cool, spread the bottom of each florentine with chocolate and place chocolate side up to cool
  • Before the chocolate completely dries, use a fork or toothpick to mark it with wavy lines