Almond-Chocolate Florentines

Hello food lovers,

Discover an irresistible treat with our almond-chocolate florentines. :-P

These little biscuits combine the crunch of almonds, the indulgence of chocolate and a subtle hint of honey.

Perfect to enjoy with a coffee break or as a homemade gift, florentines will delight any sweet treat lover.

An easy and ultra indulgent recipe!

Watch the recipe on video:

To make 15 florentines you will need:

Almond base

- 60gr of butter

- 70gr of sugar

- 10gr of heavy cream

- 16gr of honey

- 90gr of flaked almonds

Chocolate part

- 240gr of dark chocolate

Let's get started with the recipe!

We will start by making the almond base. To do so, check out the recipe on our blog: Caramelised Almond Tart and follow the step "almond filling". But be careful to use the quantities listed above in order to fill a mould!

Preheat your oven to 170°C, fan-assisted.

Once the almond mixture is ready, spread it into the round Mauresque silicone mould. This mould is ideal for making original little bite-sized treats.

Bake for 15 minutes in the middle of the preheated oven.

The almonds are now nicely golden. Let them cool completely at room temperature before unmoulding.

If you unmould them too quickly, the florentines will lose their shape and won't look as nice. So be patient! ;-)

Once the almond filling has completely cooled, unmould them.

Clean your mould and dry it thoroughly.

Let's add the chocolate touch!

We are going to temper some chocolate to achieve a beautiful shiny and crunchy shell. We will need a total of 240gr of dark chocolate.

Follow the tempering steps on our blog: homemade chocolates.

Once the chocolate is tempered, take the round Mauresque mould used previously for the almond base.

Using a piping bag, pipe the chocolate into the cavities of the mould, then press the previously made almond base on top so that the chocolate adheres.

Place everything in the fridge for 15 minutes. After 15 minutes, unmould the florentines.

Here are some beautiful ultra indulgent florentines. :-D

They will keep for 2 weeks in a cool, dry place.

We hope you enjoy this recipe! :-)

The Cakelicious team

P.S.: All the equipment used can be found at the bottom of the recipe.