Cooking time
30 minutes
  • Ingredients
  • Directions
  • 50 g (2 oz) unsalted butter
  • 100 g (3½ oz) golden caster sugar
  • 50 ml (2 fl oz) thick double cream
  • 175 g (6 oz) flaked almonds
  • 25 g (1 oz) chopped mixed peel
  • 1 egg white
  • 100 g (3½ oz) plain dark chocolate, melted
  • Line 2 baking sheets with baking paper.
  • Place the butter and sugar in a small saucepan with 50 ml (2 fl oz) water. Bring to the boil, then cook on a high heat for 5 minutes until the mixture starts to turn pale. Remove from the heat and leave to cook for 2 minutes.
  • Stir in the cream, almonds and mixed peel.
  • Whisk the egg white to soft peaks, then gently fold into the almond mixture.
  • Spoon the mixture onto the prepared baking sheets to make 12 Florentines, leaving space between each one.
  • Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–18 minutes, until golden. Carefully slide onto a wire rack and leave to cool.
  • Spread the bottom of each Florentine with melted dark chocolate and leave to set.