A Florentine biscuit is a sweet pastry of fruit and nuts. Florentines are made of nuts and candied cherries mixed with sugar molten together with butter and honey, cooked in the oven. They are often coated on the bottom with chocolate.
I love these cookies so much! They are my ideal Sunday breakfast – they go perfectly with tea or espresso.
Try making these chewy, luxurious biscuits at home. Careful weighing of the ingredients is the key to success.
- 395ml can condensed milk
- 170 grams bran flakes
- 80 grams almonds, roughly chopped
- 100 grams flaked almonds
- 150 grams pistachios, roughly chopped
- 100 grams glacé cherries, roughly chopped
- 50 grams dried cranberries
- 60 grams glacé ginger
- Finely grated zest of one orange
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 80 grams glacé orange pieces, cut into thin strips
- 250 grams dark chocolate, melted
- Preheat oven to 350°F/ 180°C/ Gas Mark 4. Line 2-3 oven trays with baking paper. Put condensed milk, bran flakes, chopped and flaked almonds, pistachio, cherry, cranberries, ginger, zest, nutmeg and cinnamon in a large bowl. Stir to combine.
- Press 1-2 tablespoon of mixture into a 7cm-wide biscuit or scone cutter on prepared tray. Repeat with remaining mixture to make 18 biscuits. Top each with a strip of glacé orange. Bake for 10-12 minutes or until golden brown and cooked through. Transfer biscuits to wire racks to cool completely.
- Spread chocolate on the back of each biscuit. Set aside on wire rack until chocolate is set, then serve.
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