A Florentine biscuit (or, more correctly, a Florentine) is a sweet treat attributed to being invented in France, though is generally seen as an Italian delicacy.
Florentine’s are most commonly made from nuts and glaze cherries, in which are mixed with sugar, honey and butter and completed with their signature bottom chocolate coating.
There are many many version of this biscuit, and after baking 5 different versions I have worked up what I think is the best from multiple recipes. I know this is a little controversial but has resulted in an easy-as, ever-so-tasty gluten and egg free cookie.
- 30g dried cranberries
- 25g almonds
- 25g walnuts
- 50g glaze cherries
- 30g cornflakes
- 90g condensed milk
- 150g dark chocolate
- Pre-heat the oven to 170c degrees and line a baking tray with baking paper.
- Dice up the cranberries, almonds, walnuts and cherries into small pieces and place in a bowl.
- Add the corn flakes and condensed milk and mix until well combined.
- Place spoonfuls of the mix onto the baking paper and bake in the oven for 10 minutes.
- Once the biscuits have cooled place the chocolate in a pan over a pan of simmering water on the stove.
- Stir the chocolate until it has melted then dip in the biscuits, bottom side to the chocolate ensuring an even layer of chocolate.
- Place the biscuits on a cooling rack, bottom side up until the chocolate has set.
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