Almond and Peanut Florentines

Christmas Cookies 2012 Almond and Peanut Florentines (0167) by Meeta K. Wolff

Prep Time: 1 hour

Total Time: 2 hours


  • 170g sugar
  • 50g honey
  • 120g butter
  • 140 ml heavy cream
  • 100g candied peel, chopped
  • 50g hazelnuts, ground
  • 100g peanuts
  • 200g almond slivers
  • 40g flour
  • 300g bittersweet chocolate


  1. Pre-heat oven to 190 degrees C. Line a baking tray with baking paper.
  2. In a saucepan gently simmer sugar, honey, butter and cream over a medium heat for 6-8 minutes.
  3. Mix together the candied peel, peanuts and almonds with the flour in a bowl. Fold into the caramel and simmer for a further 5-6 minutes. Allow to cool for 5 minutes.
  4. Using a spatula spread the caramel-nut mixture evenly in about 10 cm diameter rounds, leaving about 5 cm space between each cookie. You should get about 20 cookies.
  5. Bake in the oven for 8 to 10 minutes, until cookies are golden in color. Remove from oven and allow to cool for 5 minutes. Loosen the cookies with a spatulas.
  6. In the meantime melt the chocolate over a water bath. Once melted dip the bottom of the cookies in the chocolate. Allow to drip on a cookie rack, then place in the fridge for 10 minutes to set
  7. Store the florentine cookies in a cookie box between layers of baking paper. Will keep for about a week.

Yields 20 cookies

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