Chocolate-Dipped Almond Florentines

Name: Chocolate-Dipped Almond Florentines
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 35
Ingredients: 200 g flaked almonds; 60 g ground almonds; 100 g caster sugar; 40 g honey; 60 g butter; 75 g double cream; 100 g dark chocolate

These crisp, golden almond florentines are thin, buttery cookies with a delicate honey caramel and a smooth dark chocolate finish. They look elegant, taste rich, and come together with just a handful of ingredients, making them ideal for gifting, parties, or a simple homemade treat.

Servings35 Portions

Prep Time25 Mins

Cook Time25 Mins

Difficulty

Intermediate

Ingredients

flaked almonds
200 g
ground almonds
60 g
caster sugar
100 g
honey
40 g
butter
60 g
double cream
75 g
dark chocolate
100 g

Step-by-Step Instructions

Combine the caster sugar, honey, butter, and double cream in a small saucepan over medium heat. Bring to a gentle boil and cook for about 5 minutes, stirring often, until the mixture is smooth and slightly thickened. Remove from the heat, then stir in the flaked almonds and ground almonds until evenly coated.

Heat the oven to 180C (160C fan/gas 4) and line a baking tray with parchment paper. Using 2 teaspoons, place about 35 small mounds of the almond mixture on the tray, leaving space between them for spreading. Bake for 12 to 15 minutes, or until the florentines are thin and evenly golden around the edges. If any spread unevenly, gently nudge them back into shape while still warm.

Leave the florentines on the tray until completely cool and firm. Melt the dark chocolate in short bursts in the microwave or in a heatproof bowl set over barely simmering water. Brush or spread a thin layer of chocolate over the flat underside of each florentine, then place them chocolate-side up and let the chocolate set before serving.

Chef's Tips

For the best texture, keep each mound small so the florentines spread into thin, lacy cookies. Let them cool fully before lifting them from the parchment or they may break. Store in an airtight container for up to 1 week, separating layers with baking paper.