Florentines. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small. With damp fingertips, gently flatten the balls to a ¼-inch thickness. Classic Florentines are made with a boiled mixture of butter, honey, cream, and sugar, and are much more difficult to successfully pull off.

We think this simple version, using Sticky Bun Sugar, is easy, fail-safe, and well worth the investment in the special sugar. A successful almond Florentine—which should be thin, lacy and crisp—depends on achieving the perfect balance between the batter and the almonds. The batter should bind the nuts together without burying them. You can have Florentines using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Florentines

You need 12 of glace cherries.
Prepare 1 of ball of preserved ginger in syrup (optional).
You need 100 g of butter.
You need 100 g of demerara or soft brown sugar.
You need 100 g of golden syrup.
It's 100 g of plain flour.
It's 160 g of flaked almonds.
Prepare 150 g of 70% dark chocolate.

Work quickly after removing the batter from the heat because it will stiffen as it cools. Florentines demand a careful eye, both going in and coming out of the oven. It is essential to flatten them as thin as possible on the baking tray, rather than letting them spread out on their own,. A creamy milk chocolate filling turns these oat-packed florentines into the ultimate sandwich cookie.

Florentines instructions

Heat the oven to 180C/Gas 4. Cut the cherries and ginger, if using, into small pieces..
Add the butter, sugar and syrup to a pan, I also added a pinch of salt, and heat gently until the butter has melted and the sugar has dissolved..
Add the chopped cherries and ginger to the flour and mix together with the almonds..
Add the dry mixture to the butter and syrup mixture and combine well with a wooden spoon or spatula. Line two large baking sheets with baking parchment..
Place teaspoonfuls of the mixture on to the baking sheets, leaving plenty of room for them to spread. Bake for 10 minutes until dark golden brown, remove from the oven and use a knife to push the edges in so they're not too lacy at the sides. Leave on the baking sheets until hardened, then transfer to a wire rack to cool completely and crisp up..
Melt the chocolate gently in a pan, then dip the undersides of the florentines in it, place upside down back on the wire rack to dry..
Eat when the chocolate has set..

A creamy milk chocolate filling turns these oat-packed florentines into the ultimate sandwich cookie. A creamy milk chocolate filling turns these oat-packed florentines into the ultimate sandwich cookie. These nutty, toffee-like cookies sandwiched with a layer of dark chocolate are basically everything my partner and I look for in a cookie. Thus, they disappear like magic once made. A total danger for our waistline.