Chewy Florentine Biscuits
These delicious Florentine biscuits are sweet and chewy and super easy to make. They are a perfect pick me up for after school or sport; and are also sophisticated enough to give as a present to a loved one.
These Florentines are packed with lots of nutritious goodies as well as naturally being grain-free, gluten-free, egg-free, dairy-free and low in sugar. Suitable from 3 years plus.
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Chewy Florentine Biscuits
Ingredients
- 35 g Coconut Oil
- 45 g Honey
- 55 g Dried Cherries
- 35 g Pistachio
- 55 g Flaked Almonds
- 15 g Ground Almonds
- 0.25 tsp Sea Salt
- 1.5 tbsp Coconut Cream (or double cream)
- 120 g Dark Chocolate (cooking chocolate)
Instructions
- Preheat the oven to 160°C (fan). Set a 12-hole silicone muffin mould onto a baking tray.
- In a small pan, melt together the coconut oil and honey. Remove the pan from the heat.
- Roughly chop the dried cherries and pistachios, and then combine them in a mixing bowl with the flaked and ground almonds.
- Stir the sea salt and the cream into the melted coconut oil and honey, then pour into the cherry and nut mixture. Stir well.
- Dollop a tablespoon of mixture into each muffin mould and then press down to flatten.
- Bake for around 12 minutes until golden – keep a close eye on the Florentines as they can easily over bake.
- Remove from the oven and cool completely which usually takes an hour (you can put the whole muffin mould case into the freezer to speed things along which takes 20-30 minutes).
- Melt the chocolate by placing into a mixing bowl set over a pan of simmering water.
- Dip the bottom of each Florentine into the chocolate and put back into the fridge to set. You may find it tider to pour some chocolate into each muffin mould on the tray and then pop the florentine back in on top to set in it.
Notes
- This is the muffin mould I used.
- It is easy to switch the dried cherries to raisins, sultanas, goji berries or cranberries.
- Switch the dark chocolate to milk chocolate, white chocolate or vegan chocolate if you prefer.
- To make this recipe 100% vegan switch the honey to rice malt syrup.
- Nut-free: switch the pistachios and flaked almonds to 50:50 sunflower seeds and pumpkin seeds and use ground oats or popped quinoa instead of ground almonds.
- Florentines should keep for 3-4 days in a cake tin or up to 3 months in the freezer.
Tried this recipe?Let everyone know how it was!
I can confirm these are delicious! And very straight forward, and a crowd pleaser. Doesn’t get much better! Thanks for the recipe Lucinda.
These are delicious! I swapped the almonds for pistachios, ground almonds for popped quinoa and flaked almonds for sunflower seeds. An amazing recipe that is very adaptable.