Apricot & Ginger Florentine Biscuits gorgeously sticky and chewy with crisp dark chocolate dipped base - the perfect festive treat.
A classic Christmas biscuit. These perfectly balanced apricot and ginger Florentine biscuits are gorgeously sticky and chewy with crisp dark chocolate dipped base. Florentine biscuits are surprisingly easy to make and you will definitely want to scrape the bowl.
One of the many reasons we like these festive biscuits is the lack of pressure required to achieve the perfect cut and decorated cookie. These apricot and ginger Florentine biscuits are great-looking, golden and scrumptious – we love the rustic charm.
We like our florentines with a combination of chewy and a slight crunch – for more of a crunch cook for a couple of minutes longer.
What is a florentine biscuit?
Florentine biscuits also know as Florentines or Florentines cookies were most likely created in the late 17th century in the kitchens of French royalty in honour of their Tuscan in-laws.
Centuries on, Florentines are still enormously popular, but it is unlikely that you will find one in the Florence pasticceria. The ingredients used are definitely more French than they are Italian.
Florentine biscuits are thin, crispy and slightly chewy made from a base of nuts – usually almonds – fruits such as cherries and citrus, melted butter, and cream (we’ve not used cream and have used dairy-free butter alternative). This creates a candy-like base when baked. Once cool, Florentines are dipped or drizzled with melted chocolate.
To dip or not to dip?
Nude florentines – you could decide to have the florentines without the chocolate dip, in theory, this would allow you to appreciate the flavours of the biscuit. But we have always loved the flavour combination of ginger and chocolate so we’ll be dipping ours in good melted dark chocolate.
One dipped layer of dark chocolate is excellent but we’d is highly recommended a double dunking.
A Homemade Gift
There are so many ways to show someone you care but a box of these beauties we feel is particularly special and a great alternative to the sometimes overly sweet iced cookies.
Flatten the ball of the florentine mix before baking to avoid the florentine being too high or deep. Do not flatten them so much that there is a hole in the mix.
Leave the florentine biscuits to cool completely before dipping.
Slice the dried fruit finely so as not to have large clumps.
We like our florentines with a combination of chewy and a slight crunch – if you prefer them with more of a crunch you’ll need to cook them for
Can I change the fruits and nuts?
The apricot and ginger flavour combination is delicious but we’ll leave it to your personal preference if you wish to switch the flavour combinations, possibly change the fruit, nut combination or maybe add some orange zest into the mix. Here are a few ideas.
Glace cherries, candied peel, sultanas or cranberries
Apricot and Ginger Florentine biscuits are gorgeously sticky and chewy with crisp dark chocolate dipped base.
80g dried apricots, finely chopped
80g flaked almonds
50g crystalised ginger, finely diced
25g coconut flakes, broken into small pieces
45g dairy free butter
2 tbsp maple syrup
50g plain flour – gluten free if needed
60g dark brown sugar
150g dark chocolate, melted
Pre-heat the oven to 180°C Fan.
Line two large baking trays with baking paper.
Place the butter, sugar and maple syrup into a saucepan and heat on a medium heat until the butter has melted, and the sugar has dissolved.
Take off the heat and add the flour, apricots, ginger, flaked almonds and coconut flakes. Mix thoroughly to combine.
Scoop a small amount into the palm of your hand and shape into a rough ball. Place this on the lined baking trays ensuring there is space between each. Flatten each Florentine to a maximum of 2cm in thickness.
Place in the oven onto the middle shelf and bake for 12 minutes until lightly golden round the edges and the Florentines are making a sizzling sound. Remove from the oven and leave to completely cool on the tray.
When the Florentines have cooled, melt the dark chocolate in a heatproof bowl set over a pan of simmering water – making sure the bowl doesn’t touch the water. Stir the chocolate occasionally until it has all melted.
Cover the cooling rack in baking paper. Carefully dip the underside of each Florentine in the chocolate and place it on the baking paper.
Leave to cool and set, then repeat for a double delicious layer of dark chocolate. Leave so the chocolate sets completely before serving.
Store in an airtight container and eat within 5 days.
If double-dipping the Florentine Biscuit base – double the amount of melted chocolate to 300g.