Delicate almond and pistachio florentines finished with a glossy dark chocolate base. Inspired by classic European patisserie, these elegant, crisp biscuits make a beautiful homemade treat for Mother’s Day — light, nutty and wonderfully indulgent.

You’ll Need (Makes around 15–18 florentines)

75g unsalted butter
75g caster sugar
2 tbsp double cream
1 tbsp honey

75g flaked almonds
50g pistachios, roughly chopped
50g mixed peel or finely chopped dried fruit (optional)
150g dark chocolate (for the base)
Florentine mould

How to Make

1. Prepare your tray and mould
Preheat your oven to 180°C (fan 160°C). Place your florentine mould onto a baking tray lined with baking paper or a silicone mat.

2. Make the caramel base
In a small saucepan, gently melt the butter, sugar, cream and honey together until smooth and lightly bubbling.

3. Add the nuts and fruit
Remove from the heat and stir in the flaked almonds, chopped pistachios and mixed peel or dried fruit, if using, until evenly coated in the caramel mixture.

4. Fill the mould and bake
Spoon about 1 teaspoon of mixture into each cavity of the florentine mould, spreading it gently to fill the base evenly. Bake for 8–10 minutes, until golden and bubbling.

5. Cool and add the chocolate
Allow the florentines to cool slightly before carefully removing them from the mould and transferring to a wire rack. Once completely cool, melt the dark chocolate and spread a thin layer onto the flat side of each florentine. Leave to set.

Our Canny Tips…

• A florentine mould gives a beautifully neat, professional finish and helps keep each biscuit evenly sized.
• Florentines are naturally delicate, so allow them to cool before removing from the mould.
• For an elegant patisserie-style finish, create a criss-cross pattern in the chocolate with a fork before it sets.
• These keep beautifully in an airtight container for up to a week.