Do you love almonds and chocolate? And do you also love Christmas? Then you are sure to love this recipe for crispy Florentines. Always a welcome Christmas treat, they are distinguished by their crunchy, roast nut mixture topped with a delicious coating of chocolate. Enjoy your Florentine!



For the dough:

  • 150 g butter
  • 100 g icing sugar
  • 1 pinch of salt
  • 200 g flour (fine/smooth)
  • 2 egg yolks

For the topping:

  • 250 ml double cream
  • 120 g icing sugar
  • 20 g flour (fine/smooth)
  • 80 g candied fruit
  • 80 g cherries (candied)
  • 160 g hazelnuts (ground, roast)
  • 100 g almond shavings (roasted)
  • 100 g apricot jam (for brushing)

Directions for Florentine

  1. Knead all the dough ingredients until the dough is smooth. Wrap in cling film and cool for 1 hour.
  2. Thinly roll out the dough on a baking tray which has been lined with baking paper. Prick several times with a fork and bake in a pre-heated oven at 160 °C/ 325 °F for approx. 8 minutes.
  3. To make the topping, bring the double cream, sugar and flour to the boil stirring continuously until the mixture is thick. Remove from the heat and stir in the dried fruit, nuts and almond shavings.
  4. Brush the baked biscuit with the heated jam, top with the creme and bake at 150 °C/ 300 ° Fupper heat for 15-25 minutes until golden brown.
  5. Cut the biscuits into small rectangular shapes whilst still hot and glaze the lower side with dark chocolate.


All good things come to those who wait! Do not therefore take the Florentines from the oven too early. If they are too soft, they haven’t been baked long enough.


Florentines like fresh air and it is therefore recommended they are kept in an open container otherwise they will become soft and lose their crunchiness.
By the way: if you are an candies fruit-lover taste also our Christmas Stollen.

The light and fluffy Christmas stollen filled with candied fruits has a long tradition in Austria.
The light and fluffy Christmas stollen cake with its delicate almond aroma and candied fruits is well known and has a long tradition in Austria.