Matt Tebbutts classic fruit and nut-filled biscuits, topped with chocolate are an all-time favourite
By Matt Tebbutt
  • Rating:
  • Serves: about 15
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 2 tbsp butter
  • 75 g caster sugar
  • 2 tsp plain flour
  • 75 ml creme fraiche
  • 30 g flaked almonds, toasted
  • 30 g nibbed pistachio nuts
  • 2 tbsp mixed candied peel
  • 2 tbsp chopped crystallised stem ginger
  • pinch ground cinnamon
  • 50 g dried sour cherries
  • 150 g dark chocolate, broken into pieces

Tips and Suggestions

You can freeze Florentines for up to 1 month. Layer them in 2 freezer-proof containers with baking paper in between, then cover and label. Thaw overnight before eating.


1. Preheat the oven to 180C/160C fan/gas 4 and line 2 baking trays with greaseproof or baking paper.

2. Heat the butter, sugar and flour together in a heavy-based pan until the sugar has dissolved. Remove from the heat and stir in the crème fraîche, almonds, pistachios, candied peel, ginger, cinnamon and sour cherries and mix well until combined.

3. Drop teaspoonfuls of the mixture onto the prepared trays, spacing them out well, to allow for spreading.

4. Bake for 10-12 minutes, or until golden-brown. Remove from the oven and set aside to cool. (You can scrape in the edges a little to neaten while they are still hot, if necessary.)

5. Put the chocolate into a small heatproof bowl and melt it over a saucepan of barely simmering water, or very gently in the microwave. Stir the melted chocolate until smooth then mix in a pinch of sea salt flakes.

6. Turn the Florentines so that the flat base is facing upwards. Drizzle the melted chocolate over the bases and set aside to cool and set, before serving.

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