(Makes ±24)

140 g   castor sugar

60 g     honey

60 ml   cream

60 g     candied lemon peel

150 g   flaked almonds

120 g   70% dark chocolate, melted for dipping


  1. Heat the honey, cream and castor sugar in a small saucepan until the temperature reaches 118°C. If you don’t have a cooking thermometer, simmer for about 5 minutes but do not allow to turn brown.
  2. Remove from heat, add the candied lemon and flaked almonds. Stir gently until coated.
  3. Preheat the oven to 170°C
  4. Spoon teaspoons full of the mixture into silicone cups/silicon muffin baking tray (so that Florentines keeps their shape)
  5. Bake for about 8 minutes, or until golden. Remove from oven and allow to cool, then invert the Florentines.
  6. Dip the bottom of each Florentine in the melted chocolate, or use a spoon for coating. Allow to set and store in an airtight container

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