Mary Berry Florentine Biscuits Recipe

These exquisite Florentine Biscuits are a festive favorite as well as being visually stunning! Caramelizing the butter and sugar makes the base go chewy and toffee-like, which along with the crunchy almonds and glacé cherries adds a jeweled, nutty richness to this biscuit that is so luxurious with coffee.

Mary Berry Florentine Biscuits Recipe Ingredients

• The Caramel Base:
  • 50g (2 oz) butter
  • 50g (2 oz) demerara sugar
  • 50g (2 oz) golden syrup
  • 50g (2 oz) plain flour
• The Fruit & Nut Filling:
  • 25g (1 oz) glacé cherries, chopped finely
  • 50g (2 oz) candied peel, chopped finely
  • 25g (1 oz) almonds, flaked
  • 25g (1 oz) walnuts, chopped finely
• The Chocolate Coating:
  • 175g (6 oz) plain dark chocolate (70% cocoa solids)

How To Make Mary Berry Florentine Biscuits Recipe

1. Prep the oven: Preheat the oven to 180°C (160°C fan/350°F/Gas 4). Line three large baking sheets with non-stick baking parchment or silicone mats. (Grease the parchment lightly if not using silicone).
2. Melt the caramel: Measure the butter, demerara sugar, and golden syrup into a small heavy-based saucepan. Heat gently over low heat until the butter has melted and the sugar has dissolved. Remove from the heat.
3. Mix the batter: Stir in the flour. Add the chopped cherries, candied peel, flaked almonds, and walnuts. Mix well until everything is coated in the buttery syrup.
4. Spoon onto trays: Drop teaspoonfuls of the mixture onto the prepared baking sheets. Crucial: Space them very well apart (at least 3-4 inches), as they spread massively into thin lacy discs.
5. Bake: Bake for 8–10 minutes. They are done when they are golden brown and bubbling flat. They will still be very soft.
6. Shape: Remove from the oven. Let them cool on the tray for 2–3 minutes until they firm up slightly but are still pliable. Use a round cutter or a palette knife to neaten the edges into perfect circles while they are still warm.
7. Cool: Transfer the biscuits to a wire rack to cool completely and become crisp.
8. Chocolate coating: Melt the dark chocolate in a heatproof bowl over simmering water. Spread a teaspoon of melted chocolate over the flat base (the smooth side) of each biscuit.
9. Wavy lines: As the chocolate begins to set, drag a fork through it to create wavy lines (the traditional Florentine signature). Leave to set completely, chocolate-side up.

Recipe Tips!

• Chop Small: Ensure the cherries, peel, and walnuts are chopped very finely. If the chunks are too big, the delicate lacy batter won’t hold them together, and the biscuits will fall apart.
• Silicone Saviour: Use silicone baking mats if you have them! Florentines are notoriously sticky due to the caramel. If using paper, grease it well, or you’ll be scraping them off in pieces.
• Neaten Up: The mixture spreads unevenly in the oven. The secret to professional-looking Florentines is nudging the hot, soft edges back into a circle with a cookie cutter immediately after baking.
• Chocolate Temper: If you want the chocolate to stay shiny and snap perfectly, temper it! If not, keep them cool so the chocolate doesn’t bloom (turn grey).

What To Serve With Mary Berry Florentine Biscuits Recipe?

This Mary Berry Florentine Biscuits Recipe is a petit four designed for after dinner! Serve them on a platter with strong Espresso or liqueurs to end a meal on a high note. For a homemade gift, stack them in cellophane bags tied with ribbon! They are also delicious crumbled over Vanilla Ice Cream for a luxury sundae topping.

How To Store Mary Berry Florentine Biscuits Recipe

• Room Temp: Store the biscuits in an airtight tin, with layers separated by parchment paper (so the chocolate doesn’t stick). They keep well for up to 1 week.
• Fridge: If your kitchen is warm, keep them in the fridge to stop the chocolate melting, but they are best eaten at room temperature for the full flavor.
• Freeze: You can freeze the finished biscuits! Layer with paper in a rigid container. Freeze for up to 2 months. Thaw at room temperature.

Mary Berry Florentine Biscuits Recipe Nutrition Facts

• Calories: 140 kcal
• Fat: 8g
• Carbohydrates: 15g
• Protein: 2g

Nutrition information is estimated per biscuit (makes approx. 18).

FAQs

Try More Recipes:

• Mary Berry Easter Biscuits Recipe
• Mary Berry Viennese Biscuits Recipe
• Mary Berry Lemon Biscuits Recipe

Mary Berry Florentine Biscuits Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:Italian Courses:Dessert

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: 30 minutesTotal time: 55 minutesCooking Temp:100 CServings:18 servingsEstimated Cost:25 $Calories:140 kcal Best Season:Available

Description

Thin, lacy caramel biscuits packed with almonds, cherries, and peel, finished with a signature wave of dark chocolate. A classic, chewy-crisp treat.

Ingredients

• 50g butter, sugar, syrup, flour
• 25g cherries, almonds, walnuts
• 50g mixed peel
• 175g dark chocolate

Instructions

1. Melt butter, sugar, and syrup.
2. Stir in flour, nuts, and fruit.
3. Spoon onto trays (space well!).
4. Bake at 180°C for 8-10 mins.
5. Neaten edges while warm; cool.
6. Coat bases in melted chocolate.
7. Mark waves with a fork and set.

Notes

• Use silicone mats to prevent sticking.
• Chop fruit finely for a stable biscuit.
• Neaten edges while hot for perfect circles.

Keywords:Mary Berry Florentine Biscuits Recipe