These Mary Berry-style Florentine biscuits are thin, crisp and beautifully caramelised, studded with almonds, candied peel and sweet cherries. The flavour is nutty and toffee-like, with that essential snap of dark chocolate underneath. They look bakery-fancy, but the method is genuinely easy and forgiving. Set aside around 40 minutes from start to finish, including cooling time.
Ingredients
For the Florentine biscuit mixture
- 50g unsalted butter
- 50g caster sugar
- 1 tbsp golden syrup
- 50g plain flour
- Pinch of fine salt
- 75g flaked almonds
- 50g mixed candied peel
- 50g glacé cherries, rinsed, dried and finely chopped
- Finely grated zest of 1 orange (optional, but lovely)
For the chocolate base
- 100g dark chocolate (around 70%), finely chopped
How to Make Mary Berry Florentine Biscuits
- Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line 2 large baking trays with baking parchment and keep the trays flat and sturdy so the biscuits spread evenly.
- Get your add-ins ready: Rinse the glacé cherries to remove excess syrup, then pat dry really well and chop finely. This small step makes a big difference to the texture and helps the florentines hold together.
- Melt the base: Put the butter, caster sugar and golden syrup in a small saucepan. Warm over a low heat, stirring until the butter melts and the mixture looks smooth and glossy.
- Mix the Florentine batter: Take the pan off the heat. Stir in the flour and salt until fully combined, then fold in the flaked almonds, mixed peel, chopped cherries and orange zest (if using). You should have a sticky, chunky mixture.
- Portion and space: Spoon 12 small mounds onto the lined trays, leaving plenty of space between each one (at least 7cm). Lightly flatten the tops with the back of the spoon so they bake into thin, even rounds.
- Bake: Bake for 8 to 10 minutes, swapping the trays halfway if your oven has hot spots, until the biscuits are an even golden colour with deeper caramel edges.
- Shape (optional but worthwhile): While the biscuits are still hot and soft, you can neaten the edges by placing a round cutter around each one and gently swirling. Work quickly, they firm up fast.
- Cool: Leave the florentines on the trays for about 10 minutes, then transfer to a wire rack and cool completely. They will crisp as they cool, so do not rush this part.
- Melt the chocolate: Melt the dark chocolate in the microwave in 20-second bursts, stirring between each, or over a bowl set above barely simmering water. Keep the heat gentle so the chocolate stays smooth.
- Assemble and set: Turn the cooled biscuits flat-side up. Spread a thin, even layer of melted chocolate over the base of each biscuit. If you like, drag a fork through the chocolate for a classic wavy finish. Leave chocolate-side up on baking parchment until set.
Tips for Perfect Florentines
Why did my Florentines spread too much?
Florentines are meant to spread, but if they turn into one big lace sheet, the mounds were likely too large or too close together. Keep them small, space them well apart, and make sure your oven is properly preheated so they set quickly rather than slowly melting out.
How do I stop Florentines from crumbling?
Chop the cherries finely and dry them well, then let the biscuits cool fully before moving them. If you try to lift them while warm, they are still soft and can crack. A thin, even chocolate layer underneath also strengthens the biscuit once set.
How do I get them perfectly round and bakery-neat?
As soon as they come out of the oven, use a round cutter slightly larger than each biscuit and gently swirl to tuck in the edges. Do it while they are hot, before the caramel sets.
What is the best way to melt chocolate so it stays shiny?
Use low heat and patience. Overheating is what makes chocolate turn thick and dull. Microwave in short bursts, stirring often, or melt over barely simmering water and keep the bowl from touching the water.
Serving Suggestions
- With a cup of strong tea or coffee as an afternoon treat
- On a Christmas biscuit platter alongside shortbread and ginger biscuits
- With vanilla ice cream and fresh orange segments for an easy dessert
- Wrapped in parchment and ribbon for homemade gifting
Storage
Room temperature
Store Florentine biscuits in an airtight container at room temperature for up to 7 days. Layer with baking parchment so the chocolate bases do not stick together.
Refrigerator
You can refrigerate them for up to 10 days if your kitchen runs warm, but the chocolate can pick up condensation. Bring to room temperature before serving for the best crisp texture.
Freezing
Freeze in a single layer until solid, then stack with parchment in an airtight container for up to 2 months. Defrost at room temperature, uncovered, so they stay crisp.
Nutrition
- Calories: 190 kcal
- Carbohydrates: 17g
- Protein: 3g
- Fat: 12g
- Saturated fat: 6g
- Sodium: 35mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.
FAQs
Can I make Florentine biscuits without mixed peel?
Yes. Swap the mixed peel for the same weight of chopped dried apricots, raisins, or cranberries. Keep the pieces small so the biscuits hold together and bake evenly.
Why are my Florentines chewy instead of crisp?
They usually need an extra minute or two in the oven, or more cooling time. Bake until evenly golden with deeper caramel edges, then let them cool completely on the tray before moving them to a rack to crisp up.
What chocolate is best for the base?
Dark chocolate (around 60–70%) gives the classic finish and balances the sweetness. Milk chocolate works too, but it will be sweeter and slightly softer once set.
Can I prepare the mixture in advance?
It is best baked straight away while the mixture is warm and spoonable. If needed, you can make it up to a few hours ahead, cover, and rewarm very gently until it loosens enough to portion onto the trays.
How do I stop the chocolate from melting on my fingers?
Let the chocolate set fully at cool room temperature, then store the biscuits in an airtight container away from heat. If your kitchen is warm, set the chocolate in the fridge for 10 minutes, then bring the biscuits back to room temperature before serving.
Florentine Biscuits
Course: DessertCuisine: BritishDifficulty: Easy12
biscuits15
minutes10
minutes40
minutes190
kcal25
minutesCrisp, golden Florentine biscuits packed with almonds, cherries and candied peel, finished with a smooth dark chocolate base. A classic Mary Berry-style treat that looks impressive but is wonderfully simple to make.
Ingredients
50g unsalted butter
50g caster sugar
1 tbsp golden syrup
50g plain flour
75g flaked almonds
50g mixed candied peel
50g glacé cherries, rinsed, dried and finely chopped
Finely grated zest of 1 orange (optional)
Pinch of fine salt
100g dark chocolate, finely chopped
Directions
- Preheat the oven to 180°C (160°C fan). Line 2 baking trays with baking parchment.
- Melt the butter, caster sugar and golden syrup together in a small pan over a low heat, stirring until smooth.
- Take off the heat and stir in the flour and salt, then fold in the flaked almonds, mixed peel, chopped cherries and orange zest (if using).
- Spoon 12 small mounds onto the trays, well spaced apart (they spread). Flatten slightly.
- Bake for 8–10 minutes until evenly golden. If needed, nudge into neat circles while still hot using a round cutter.
- Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
- Melt the dark chocolate gently (microwave in short bursts or over a pan of barely simmering water).
- Spread chocolate over the flat base of each biscuit, then place chocolate-side up on baking parchment and leave to set.
Notes
- Chop the cherries finely and pat them dry to help the biscuits hold together.
- Space the mounds well apart: florentines spread a lot as they bake.
- For a classic finish, run a fork through the setting chocolate to create a simple wavy pattern.
