Florentine Cookies
These indulgent Florentine cookies are a perfect balance of crunch and chew, packed with toasted almonds, pistachios, sweet glacé cherries, and a hint of citrus. Finished with a luxurious dark chocolate coating and a touch of flaky salt, they’re an irresistible treat for any occasion.
Florentines Cookie
Servings: 20
These indulgent Florentine cookies are a sweet treat packed with pistachios, almonds, glacé cherries, orange zest, and a rich dark chocolate drizzle.
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Ingredients
- 100 g salted butter chopped
- 100 g brown sugar
- 100 g golden syrup
- 2/3 cup plain flour
- 100 g red glacé cherries thinly sliced
- 1 1/2 cups flaked almonds
- 2/3 cup pistachios finely chopped
- 2 tsp finely grated orange zest
- 360 g dark 70% chocolate, melted
- Salt flakes.
Instructions
- Preheat your oven to 180°C (160°C fan-forced) and line a large baking tray with baking paper.
- In a medium saucepan, melt the butter, brown sugar, orange zest, and golden syrup over low heat, stirring until everything is combined and the sugar dissolves.
- Meanwhile, in a bowl, mix the flour, glacé cherries, pistachios, and almonds. When the sugar and butter mix melts down, add to the bowl and incorporate.
- Take about 1 tablespoon of the mixture, roll into a ball, and place on a lined baking tray. Working in batches, place six of the balls on a baking tray, leaving about 8 cm between each to allow for spreading.
- Bake for 10 minutes.
- Cover the cookies with a piece of baking paper, then, while hot, use a small saucepan or your hands to press each Florentine flat, aiming for about 10 cm in diameter. Return to the oven and bake for another 5 minutes, or until golden.
- Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. Repeat this process until all Florentines are baked.
- Once cooled, spoon the melted dark chocolate onto the flat side of each Florentine and spread it right to the edge. Sprinkle a pinch of salt flakes on top for a touch of contrast.
- Let the chocolate set at room temperature. Serve, or store the cookies in an airtight container for up to 3 days (in the fridge if it's warm outside).
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