Choco Almond Pistachio Florentine

Prep Time: 25 mins | Cook time: 20 mins | Total time: 45 mins

Course: Teatime snack | Servings: 20 cookies

Difficulty level: Easy


  • 50 g salted butter
  • 50 g jaggery powder
  • 50 g honey
  • 50 g plain flour
  • 75 g almond flakes
  • 50 g roasted salted pistachio, chopped
  • 50 g dried cranberries (optional)
  • Zest of 2 oranges (optional)
  • 175 g dark chocolate, chopped



  1. Preheat oven to 180 C. Line two baking sheets with baking paper
  2. Melt butter, jaggery and honey in a small saucepan over low heat, stirring frequently. Remove from heat, whisk in the flour and then add almonds, pistachios, cranberries and orange zest.
  3. Scoop the mixture, approx. 1 tbsp each time, on the baking sheets, leaving about an inch of space between scoops for the mixture to spread. Bake for 10 mins until golden.
  4. Leave to cool until firm enough to remove from baking sheet, ~2-3 mins. Using a spatula, lift cookies off the sheet and place them on a wire rack to cool completely
  5. Melt the chocolate in a double boiler. Turn the cooled Florentines over on to the wire rack. Using a spoon, spread melted chocolate on to the base of each Florentine. Once the chocolate is firm enough to hold its shape, use a fork to make wavy designs on the chocolate. Leave to set.
  6. Store in an airtight container in a cool cupboard
  7. Serve with your choice of hot beverage
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