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100g blanched and slivered almonds
100g glace cherries
1 tablespoon mixed peel
60g butter
2 tablespoons honey
2 tablespoons Sultanas
3 tablespoons plain flour
Chocolate Icing:
100g dark chocolate
30g copha.

Finely chop the slivered almonds, cherries and peel. Melt the butter and honey. Cool slightly before adding the finely chopped nuts and fruit. Mix well, then add the Sultanas and flour. Combine all ingredients thoroughly. Grease and line baking trays with greaseproof paper. Place teaspoonful of the mixture onto the tray, leaving room between each one to spread. Flatten out into thin round shapes. Bake in a moderately hot oven for about 12-15 minutes or until biscuits are golden brown at the edges. Cool on trays for a few minutes or until firm then remove to a cake cooler.
Melt chocolate and copha, combining well. Spread the smooth side of the cooled biscuits with the chocolate icing mixture. Using a fork, create the traditional 'wavy line' effect.

This recipe makes approximately 20 florentines.

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