Florentines | Cornflake, Dried Fruit & Almond Biscuits

Florentines are a classic cafe favourite! The perfect combination of sweet, crunchy, creamy and tangy biscuits! Make your own today!

Whenever I’m at a cafe and they have florentines, I can never resist buying one! I love the crunch of the cornflakes and nuts, the tang of the dried fruit and of course the sweetness of the chocolate! Yum – it really is the perfect combination.

Florentines

Most cafes will put different nuts and fruit in their biscuits and after lots of taste testing, I’ve come up with my favourite flavour combination! I like to use cranberries and sultanas in my florentines because I’m not a big fan of mixed peel. I also prefer using flaked almonds because they give the biscuits a light nutty flavour without being overpowering. And of course, a good quality chocolate on the bottom makes a huge difference. Because I’m Miss Indecisive, I used white chocolate on half the batch and milk chocolate on the others. For a richer flavour, dark chocolate Florentines are incredible too!
Florentines
 To make the florentines you simply pour 2 cups of cornflakes into large bowl, add 3/4 cup sultanas, 3/4 cup cranberries, 3/4 cup flaked almonds and 2/3 cup condensed milk. Stir really well until all of the ingredients are combined and sticky from the condensed milk. Add a little more condensed milk if your mixture is too dry.
Florentines
My best tip for making perfectly round florentines is to grease a small ramekin or round cookie cutter and place two tablespoons of mixture into the mould. Press down firmly and if using a ramekin, turn it upside down onto a baking paper lined tray. If you find that after a couple of biscuits the mixture is sticking to your ramekin, then just wash, dry and grease it again. You can put the biscuits quite close to each other because they won’t spread when baking. Cook the florentines for 8 minutes or until lightly golden. Take out of the oven and leave to rest on the tray for 10 minutes before transferring to a wire rack to cool completely.
Florentines
When the biscuits are cold, turn them upside down so that the flat side is facing up. Melt the chocolate and spread it over the base of each biscuit with a spoon. Leave upside down on the wire rack to set before popping into an airtight container.
Florentines
To make these florentines lunchbox-friendly, simply leave out the nuts and increase the amount of dried fruit. Or for a Christmas twist, use white chocolate on the bottom – it goes so beautifully with the tart cranberries!
Florentines
Happy Florentine making!

 

Florentines recipe

Florentines

Florentines are the perfect combination of sweet, crunchy, creamy and tangy biscuits!
5 from 2 votes
Print Pin Rate
Course: Biscuits
Cuisine: Biscuits/Cookies
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 15 biscuits
Author: Bake Play Smile

Ingredients

  • 2 cups cornflakes
  • 3/4 cup dried sultanas
  • 3/4 cup dried cranberries
  • 3/4 cup flaked almonds
  • 2/3 cup condensed milk
  • 200 g melted chocolate dark, milk or white

Instructions

  • Preheat the oven to 170 degrees celsius.
  • Pour 2 cups of cornflakes into large bowl and add 3/4 cup sultanas, 3/4 cup cranberries, 3/4 cup flaked almonds and 2/3 cup condensed milk.
  • Stir really well until all of the ingredients are combined and sticky from the condensed milk - add a little more condensed milk if your mixture is too dry.
  • To make perfectly round florentines you will need to grease a small ramekin or round cookie cutter and place two tablespoons of mixture into the mould. Press down firmly, and if using a ramekin, turn it upside down onto a baking paper lined tray.
  • *If you find that after a couple of biscuits the mixture is sticking to your ramekin, then just wash, dry and grease it again.
  • *If you're not fussed about the shape of the florentines, you can just place two tablespoons of mixture directly onto the baking paper lined tray and press down lightly.
  • Cook the florentines for 8-10 minutes or until lightly golden.
  • Take out of the oven and leave to rest on the tray for 10 minutes before transferring to a wire rack to cool completely.
  • When the biscuits are cold, turn them upside down so that the flat side is facing up.
  • Melt the chocolate in the microwave on 50% power in 30 second intervals, stirring in between with a metal spoon (you can also melt the chocolate using a double-boiler on the stovetop).
  • Spread one teaspoon of melted chocolate over the base of each biscuit.
  • Leave upside down on the wire rack to set before placing into an airtight container.

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Melissa BuckleyHouse in TillfordDannielle from ZamamabakesJem @ Lost in UtensilsLiz @ I Spy Plum Pie Recent comment authors
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Claire Chadwick @ Mum's Closet
Guest

Oh! What a place! I think I’d be in heaven there 🙂
Love all your photos. How awesome is that giant freckle 🙂
C x

Danielle l
Guest

We love in the yarra ranges so the chocolaterie is a bit of a favourite school holiday treat! Love a good florentine too, yours look great 🙂

Jessica @ Sweet Menu
Guest

Wow! What a sweet adventure! I would LOVE to go there, looks like heaven to me. Ice cream, chocolate, milkshakes? YUM!

Nicole- Seeking Victory
Guest

I love the chunkiness of your florentines. Most of the store-bought ones (that i don’t bother buying) are flat and very dull looking. Any tips on how long these keep? Are they good for presents?
x