description Florentiner Overview
Florentiner, or Florentine, is a thin confection made by baking nuts and candied or dried fruit in a caramelized mixture of sugar, butter, and cream. Almonds are especially common, and one surface is often coated or drizzled with chocolate after the confection has cooled. Despite the name's apparent reference to Florence, its precise origin is uncertain; it is now encountered in several European baking traditions as a biscuit or petits fours item.
help Florentiner FAQ
Are Florentiner actually from Florence?
Their exact origin is disputed, despite the name's apparent connection to Florence. Food histories more often associate the modern almond, caramel and chocolate confection with French or Central European pastry traditions.
Why do Florentiner spread into one large sheet in the oven?
The butter, sugar and cream mixture liquefies as it heats, so each portion needs generous space on the tray. Chilling the mixture briefly and using small, evenly measured portions helps control spreading.
Do traditional Florentiner contain flour?
Many classic versions rely mainly on almonds, candied peel, sugar, butter and cream, with little or no flour. Commercial and home recipes sometimes add a small amount of flour to make the fragile discs easier to handle.
Why is chocolate placed on the bottom of a Florentine?
A layer of dark or milk chocolate gives the thin caramelized biscuit a smooth base and offsets its sweetness. Some bakers mark the setting chocolate with a fork to create the familiar wavy finish.
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