Florentine petit fours are a simple to bake sweet treat, packed full of almonds, hazelnuts and cranberries with a thick covering of dark chocolate.
Florentine petit fours always look impressive, I think it’s the decadent combination of nuts and fruits encased in dark chocolate that does it. However they are actually really simple biscuits to make. This is not a complex bake by any standards, which begs the question why I don’t make them myself. Instead I just badger Michelle until she makes them for me – she is a better baker after all!
In our recipe we’ve used a combination of toasted hazelnuts and flaked almonds. In place of raisins we’ve used cranberries, but you could also add dried apricots or some candied peel to the mix as well. We chose to cover these with dark chocolate which better balances out the sweetness. However, if you would prefer milk chocolate that will also work too. In essence add the combination of nuts, dried fruits and chocolate that you want to eat!
We served these petit fours at one of our recent Supperclubs, they are delicious served with after dinner coffee. They have just enough sweetness, without being too much at the end of a large meal. That said I do have problems only eating one!
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Additional recipe suggestions:
If you enjoyed this recipe then why not try our Lemon Madeleines our Brandy Snaps with Clementine Cream or our Chocolate Truffles. Simple petit fours that are delicious served at the end of any meal. For another chewy sweet treat try our Apricot, Almond & Honey Flapjacks.
Florentine Petit Fours
Ingredients
- 5 g plain flour
- 15 g butter
- 45 g caster sugar
- 2 tbsp double cream
- 75 g flaked almonds
- 35 g dried cranberries
- 75 g dark chocolate (or use milk if you prefer)
- pinch sea salt flakes
Instructions
- Preheat the oven to 160C/140CFan. Prepare a baking sheet(s) with a silicone mat or baking parchment.
- In a small saucepan, melt the butter, then add the sugar and flour and stir well to combine until smooth. Add the cream and stir quickly then remove from the heat. Stir in the nuts, dried fruit and sea salt. The mixture will be thick.
- Spoon the mixture into 12 equal portions onto the silicone mat or baking parchment. Flatten each slightly using the back of a spoon. Bake for 15-20 minutes until golden brown. They will melt and flatten more in the oven and become lace like.
- Remove from the oven and allow to cool. While cooling break up the chocolate into smaller pieces and melt in a heatproof bowl over simmering water.
- Once the florentines are cooled and chocolate melted, use a pastry brush to paint the flat underside of the florentines with the melted chocolate.
- Before the chocolate hardens use the prongs of a fork to make a wave like pattern in the chocolate. This part is completely optional and just for decoration.
- Allow the chocolate to set and cool and store in an airtight container for up to a week.
Notes
• Please note that the nutrition information provided below is approximate and meant as a guideline only •
We’ve added this recipe to Cook Blog Share, a great collection of recipes from food bloggers all over the world. Also linking up to Baking crumbs hosted by Jo’s Kitchen Larder and Apply Face to Blog
Choclette
Ooh, I haven’t made florentines in such a long time. Every Christmas I keep telling myself this is the year. Maybe this Christmas! Your lucky supper guests. They sound a real treat.
#CookBlogShare
Michelle
They are so temptingly good! I can never stop before I’ve eaten too many!☺️ Michelle x
Jo Allison / Jo's Kitchen Larder
Oh your lucky supper club diners! I would also have a problem stopping after just one as I love florentines. Your combination of fruits and nuts really suits my tastebuds and oh yes definitely with dark chocolate! Thank you for sharing with #BakingCrumbs 🙂
Lesley
Thank you very much Jo, you are more than welcome. I too love florentines, the problem is stopping at one! Lesley x
Jenny Walters
I have never made florentines but now I so want to! These sound so delicious and I like that you can change the ingredients to suit plus there is chocolate! Thank you so much for sharing with #BakingCrumbs
Lesley
Thank you Jenny you are more than welcome. These are such a simple bake, the problem is stopping at one when they’ve been topped with chocolate! Lesley x
Anca
I haven’t made florentines before, but they are very easy to make. I think my husband would love these, so I need to keep them in mind.
Lesley
Thanks Anca, they are such an easy cook, very little preparation or baking time. Also very moreish! Lesley x
Cat | Curly's Cooking
These look so delicious! A real treat.
Michelle
Thanks Cat – so addicting as well! Cheers, Michelle
Jacqui Bellefontaine
One of my favourite sweet treats. I dont make them too often as I can easily scoff a whole batch. Like you i love often add cranberries then again I do have a bit of the thing for Cranberries.
Im also loving your photogpahy It looking very elegant and yet the dishes still look very approachable. I will be egtting you to give me some tips.
Michelle
I completely get it Jacqui! I ate far too many to be told when I made these. And thanks for the comments on the photos, I’ve really been trying to nail this flash and find my style when it comes to photography. Look forward to chatting to you about it in London soon! Michelle x
Claire
I’ve only ti
Tied to make these once before and it was such a disaster that I cried! So I’m bookmarking you for when I’m ready to beat my Florentine fear!
Michelle
Thanks Claire, they are so tasty, other than keeping a close eye while baking they are so simple.