Photographer: Emma
Makes 60 bite-sized pieces

I have read conflicting stories which suggest that Florentines were, as the name suggests, first made in Florence, and others which recount a tale whereby their invention took place in the kitchen of King Louis XIV’s to present to a party of Italian guests to his palace at Versailles.

No matter which story is true, I do believe that Florentines are very much a grown-ups biscuit.  They are lace and pearls, airs and graces.  They are the biscuit-y embodiment of an elegant aunt dressed in her Sunday best.  The glace cherries, slivered almonds and dark chocolate are no doubt contributing factors, as well as their lacy, toffee-like texture.

If you are short on time then this recipe can also be made into a slice by pressing the mixture into a tin and baking for around 25 – 30 minutes.  Once removed from the oven spread a layer of chocolate over the top of the slice, leave to cool and then slice into pieces.


½ cup slivered almonds
½ cup glace cherries, halved
½ cup cornflakes
½ cup currants
½ cup mixed peel
80ml sweetened condensed milk
90g dark chocolate


1. Preheat the oven to 180ºC on bake and grease a mini muffin tin.
2. Combine all ingredients in a large bowl and place about a teaspoon of mixture into each greased muffin rounds.
3. Bake for 6-8 minutes or until edges begin to brown, remove from the oven and set aside to cool.
4. Melt the chocolate and once the Florentines are cool spread a layer of chocolate over the underside of each one.