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
- 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
- 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.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •