“I adopted this recipe in August 2006 - and I think it looks great. I haven't made it yet, so any feedback would be welcomed. You can make them into large rounds (as they sell them in German bakeries) or make them in the size of a cookie. I usually use my muffin tray. That leaves me with the cookie size but they also keep them in shape, wish I found to be a problem, if I did them on a regular baking tray.”

Ingredients Nutrition

  • 20 g candied orange peel, chopped (orangeat)
  • 50 g candied cherries, chopped
  • 20 g butter
  • 20 g sugar
  • 60 g cream
  • 40 g honey
  • 170 g sliced almonds
  • 30 g flour
  • 125 g bittersweet chocolate glacing (any other chocolate glacing is fine as well) (optional)


  1. Heat oven to 180°C.
  2. Put butter, sugar, cream and honey in a pot on the stove and cook slowly until just boiling (be careful, otherwise it will burn).
  3. Take off the stove and stir in remaining ingredients.
  4. Put 1 tsp of the mixture on a baking tray and form a small cookie.
  5. Leave a distance of 2cm between each cookie.
  6. (or do as I do and use your muffin tray)
  7. Bake for 12 to 14 minutes and leave to cool.
  8. When cool, melt the chocolate and cover the florentines on the bottom side.
  9. Leave to cool.
  10. Enjoy.

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