Florentines Recipe & How To Make These French Classics

Ingredients

Mold size: round, 6 cm diameter x 2 cm high
Yields about 6 Florentines

• Sliced almonds 50g (1.8 oz)
• Granulated sugar 25g (0.9 oz)
• Honey 25g (0.9 oz)
• Heavy cream 50g (1.8 oz)
• Unsalted butter 12g (0.4 oz), diced, no need to soften
• Dried cranberries 25g (0.9 oz)
• Pine nuts 10g (0.35 oz)
• Walnuts 20g (0.7 oz)
• 72% dark chocolate 35g (1.2 oz)

Want the nutrition facts for these French Florentine biscuits? Use our dessert nutrition calculator.

How To Make Florentines

1. Chop the walnuts and dried cranberries to about pine nut size — not too fine. Combine with sliced almonds and pine nuts and mix well for your Florentines.
2. In a small saucepan, add sugar, heavy cream, honey, and butter. Heat over low, stirring constantly until fully dissolved. Once bubbling, check that it reaches 240–245°F (116–118°C). If you don’t have a thermometer, simmer 3–5 minutes after boiling — but a thermometer is ideal!
3. Add the nut and fruit mix, stirring gently to coat everything in the toffee caramel for these biscuit-style cookies.
4. Evenly spoon the caramel nuts into the paper molds and flatten slightly — this helps your Florentines bake evenly.
5. Preheat the oven to 356°F (180°C). Bake for about 18 minutes or until golden amber. Cool on a wire rack, then chill in the fridge for 30 minutes.
6. Unmold the Florentines. Melt the dark chocolate, brush a thin layer on each base. Place chocolate-side down on parchment paper or a silicone mat and chill until the chocolate is firm.
7. 📍 Storage: Keep your French Florentine biscuits in an airtight container lined with parchment paper. Arrange in a single layer, or separate layers with parchment paper if stacking. Store at room temperature or in the fridge.

Watch the full step-by-step video: Classic Florentines

Florentines: FAQs & Tips

These delicate Florentines look simple, but balancing the nuts, caramel, and chocolate is key. Here are some common questions to help you make these French Florentine biscuits just right.

What exactly are Florentines? How are they different from Florentine Cookies or bars?

Florentines — sometimes called Florentine Cookies or French Florentine biscuits — are classic, gluten-free confections made with caramel, nuts, and dried fruit, then coated with a thin layer of chocolate on the base. They’re crisp but slightly chewy, with layers of flavor. In Asia, you’ll often see Florentine bars with an added shortbread crust underneath. That makes them denser and a bit sweeter — more like a biscuit-bar hybrid. If you prefer a lighter, more delicate treat, stick to pure Florentines. If you love a crumbly base, try the bar version — both are delicious with coffee or tea.

Are these Florentines gluten-free?

Yes! Traditional Florentines use no flour or eggs, so they’re naturally gluten-free. Just watch out: some modern recipes add a small amount of flour for extra crispness. If you’re celiac or sensitive to gluten, check your ingredients and make sure there’s no cross-contamination in your baking tools — especially if you make other biscuit-style treats with flour in the same kitchen.

What nuts work best in Florentine Cookies? Any favorite combos?

Sliced almonds are classic because they bake evenly and create that signature lacy texture. Our recipe mixes in pine nuts and walnuts for extra depth — pine nuts add richness while walnuts give a gentle bitterness to balance the toffee sweetness. You can also try pistachios, chopped hazelnuts, or cashews in your Florentines. Avoid overly big or hard nuts (like whole macadamias) as they won’t cook through well. Tip: use sliced almonds as the base and keep other nuts to about 30% for balanced flavor.

Is dried fruit required? Can I swap it out?

Dried fruit isn’t essential, but it does add a pop of tartness and chewiness that makes these French Florentine biscuits extra special. Classic picks include candied orange peel, cranberries, or sour cherries. For a more grown-up twist, try rum-soaked raisins or finely chopped dried figs. Just chop them small and don’t use too much — too much dried fruit can make your Florentines sticky or tough. Keep fruit to about 20% of the nuts by weight for the best balance.

How do I get the caramel ratio right in these biscuit-style cookies?

The caramel binds everything together. Too little, and your Florentines will fall apart. Too much, and they’ll be overly sweet and sticky. The goal: every nut slice should be lightly coated but not drenched — you want them to bake into a crisp, lacy pattern. Stir in the nuts while the caramel is still hot and fluid. Once it cools, it’ll thicken fast and become hard to work with. First time making Florentines? Stick to the recipe amounts and adjust as you get familiar with the flow.

What temperature should the toffee reach for Florentines? What if it overheats?

For the best biscuit-style texture, aim for 116–118°C (240–245°F). This gives you toffee that’s crisp but with a pleasant chew. If you heat it over 120°C (248°F), the caramel can become hard and taste slightly bitter. A candy thermometer is your best friend here! If you don’t have one, use the cold water test: drop a bit of caramel in ice water — if it forms a soft ball, it’s ready. Always stir constantly to prevent burning, especially along the pot edges.

What molds do I need for French Florentine biscuits? How thick should they be?

Paper molds or silicone rings are perfect — think muffin liners or Japanese paper rings. They make unmolding easy and give your Florentines a neat shape. The ideal thickness is about 0.8–1 cm (0.3–0.4 inch). Too thick and they won’t bake evenly; too thin and they can break apart. Gently press the nut mixture into the mold so it’s compact but not crushed. Some caramel might flow out during baking — once cooled, trim the edges with scissors for tidy, gift-ready French Florentine biscuits!

Watch: Florentine Toffee Nut Cookies Recipe Video