Mixed nut florentines Recipe

Caramelised pistachios, hazelnuts, pine nuts and almonds cooked on a biscuit base before being dipped in dark chocolate.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(13 votes) 4.5/5

Les ingrédients

Pour people
  • For the pastry
  • Plain flour : 100 g
  • Icing sugar : 40 g
  • Unsalted butter : 60 g
  • Egg yolk(s) : 1 whole
  • For the garnish(es)
  • Glucose syrup : 10 g
  • Water : 50 ml
  • Caster sugar : 110 g
  • Unsalted butter : 60 g
  • Honey : 2 tbsp
  • Double cream : 150 ml
  • Orange(s) : 1 whole
  • Pine kernel(s) : 20 g
  • Chopped almonds : 20 g
  • Chopped hazelnut(s) : 30 g
  • Chopped pistachio(s) : 30 g
  • Dark chocolate : 100 g



    Preheat the oven to 180°C.

    Melt the butter and then mix with the flour, icing sugar and egg yolks. Place this dough on to a baking sheet lined with baking parchment. Place a second sheet of baking parchment on top and use a rolling pin to spread the mixture out to a thickness of approximately 3mm. Chill for 15 minutes and then place a second baking sheet on top, transfer to the oven and cook for 10-15 minutes.


    Preheat the oven to 230°C.

    Zest the orange. Place the water, sugar and glucose in a pan, bring to the boil and cook until golden brown in colour. Add the honey, butter (cut into dice) and the cream. Remove from the heat and then add the dried fruits and the orange zest.
    Pour this mixture on top of the biscuit base. Spread the mixture out evenly and then cook in the oven for 10 minutes. Remove from the oven and cut into squares.

    Place two thirds of the chocolate in a heatproof bowl and melt over a bainmarie. Once melted, remove from the heat and mix in the rest of the chocolate. Stir with a spatula to obtain to a thiny, glossy mixture.

    Dip the florentines into the chocolate so that one half is covered. Place on baking parchment and chill before serving.

Chef's tip

«Feel free to use honey or sugar instead of glucose syrup, this will just give a slightly different texture.»

Your comments