Florentines are the kind of treat that make a table feel instantly festive. I first fell for them during a holiday cookie swap years ago, when a friend brought a tin of delicate, lacy cookies that looked like stained glass. One bite revealed why people love them: a fragrant caramel crunch around the edges, a chewy center full of fruit and nuts, and that unmistakable bittersweet finish from dark chocolate. I could not stop thinking about the contrast of textures and flavors, so I set out to recreate them at home, tweaking technique until they came out perfectly every time.

What makes this version special is the balance: light as a wafer, yet satisfying, and not too sweet thanks to the dark chocolate. The honey and corn syrup help the caramel stay smooth and glossy, holding the almonds and fruit together without turning grainy. I remember the first time my family tried these warm from the mold, waiting impatiently for the chocolate to set. There were chocolate smudges on everyone’s fingers and big grins to match. Now, when I bring a batch to a gathering, they disappear faster than anything else on the dessert table.

Ingredients

• Flaked almonds: Choose thin, unsalted flakes for lacy texture and light crunch. Look for fresh, fragrant almonds; stale nuts will taste flat. Toast lightly if you want deeper flavor.
• Candied mixed peel: Finely chopped peel brings citrusy perfume and subtle chew. Good-quality peel is glossy, not dry. I like small cubes so every bite is balanced.
• Glacé cherries: Bright, syrupy cherries add color and jammy sweetness. Pat dry and chop small so they distribute evenly without pooling.
• Walnuts or pistachios: A couple tablespoons of chopped nuts add richness and a contrasting nuttiness. Pistachios bring color; walnuts add deep, buttery notes.
• Caster sugar (superfine): Dissolves quickly for a smooth caramel. If you only have granulated sugar, pulse it briefly in a food processor.
• Honey and light corn syrup: This duo prevents crystallization and creates a glossy, bendable caramel. Pleasant floral sweetness without grainy texture.
• Unsalted butter: Adds flavor and helps the caramel spread thinly. Use fresh butter for clean dairy notes and reliable browning.
• Raisins: Pressed on after baking, they add pops of chew and a fruity finish. Golden or regular both work; chop if especially large.
• Dark chocolate: A 60 to 70 percent bar balances the sweetness. Chop finely for quick melting and a smooth dip that sets snappy.

Instructions

Prepare pan and preheat: Set a 12-cup silicone mold on a small baking tray for easy handling. Aim for cavities 1 to 2 inches wide. Preheat the oven to 350°F. Line a second tray with parchment or a silicone mat for chocolate-dipping later. Combine nuts and fruit: In a medium bowl, mix the flaked almonds, candied mixed peel, glacé cherries, and chopped walnuts or pistachios until evenly distributed. Keep this bowl close to the stovetop so you can work quickly once the syrup is ready. Make the syrup base: In a small saucepan, stir together the caster sugar, honey, and light corn syrup. Warm over low heat, stirring just until the sugar dissolves completely and the mixture looks clear and uniform without visible crystals. Add butter and cook to soft-ball: Stir in the butter until melted, then stop stirring. Increase heat to medium and cook undisturbed until the syrup reaches soft-ball stage, 240 to 245°F on a candy thermometer, about 1 to 2 minutes. The bubbles will be steady and tight. Combine and portion: Immediately pour the hot syrup over the nut and fruit mixture. Stir thoroughly to coat. Spoon evenly into the silicone mold cavities, flattening gently so each portion is level and compact. Bake: Bake at 350°F for 11 to 12 minutes, until the mixture is bubbling and the edges turn light golden brown. They firm as they cool, so avoid overbaking to keep centers pleasantly chewy. Add raisins and cool: Remove from the oven and quickly dot each florentine with a few raisins, pressing lightly so they adhere. Cool at room temperature until the mold feels cool underneath, about 30 minutes, then refrigerate the tray to make unmolding easier. Melt chocolate and finish: Melt the dark chocolate over a gentle double boiler, stirring until smooth. Pop florentines from the mold. Dip the bottoms in chocolate and place chocolate-side down on the lined tray. Let set at room temp or chill briefly to speed it up. Store airtight for up to 1 week.

Storage Tips

Store florentines in an airtight container at cool room temperature for up to 1 week. Place parchment between layers so the chocolate bases do not scuff. Avoid humid spots, which can soften the caramel and dull the chocolate. For warmer climates, refrigerate in a sealed container, then bring to room temperature before serving for the best snap and chew. Freezing is possible: place in a single layer until solid, then transfer to a freezer-safe box with parchment separators for up to 2 months. Thaw uncovered at room temperature to prevent condensation from marring the chocolate.

Ingredient Substitutions

No candied peel? Use finely chopped dried apricots or dried pineapple, 1:1 by volume. If you do not have glacé cherries, swap in dried cherries or cranberries and add an extra teaspoon of honey for shine. Pistachios can replace walnuts directly, or try pecans for a buttery twist. Granulated sugar can stand in for caster sugar; the syrup may take a minute longer to dissolve. If you prefer, use golden syrup instead of light corn syrup for a toastier caramel; keep the same measure. For the chocolate, semi-sweet works fine if you like a slightly sweeter finish.

Serving Suggestions

Serve florentines alongside espresso or strong tea for a refined afternoon treat. I like to present them stacked in paper candy cups, chocolate side down so the glossy tops shine. For dessert boards, pair with fresh citrus segments, roasted nuts, and small squares of dark chocolate. Their lacy edges add height and texture to cookie trays, especially during the holidays. For an elegant finish, drizzle a zigzag of white chocolate over the set bottoms before serving, or sandwich two cookies with a whisper-thin layer of chocolate for extra snap.

Cultural Background

Despite the name, florentines have a globe-trotting history. Often credited to Italian pastry traditions, they were popularized by European patisseries that embraced thin nut confections bound with caramel and finished in chocolate. The technique relies on a stable sugar syrup to suspend nuts and fruit, a method seen in many old-world sweets. Today, florentines are a staple of holiday tins from London to Melbourne, treasured for their elegance and delicacy. This modern home-baker approach keeps the spirit of classic pâtisserie while streamlining the process with a silicone mold and a quick stovetop caramel.

Seasonal Adaptations

In winter, lean into candied peel and dark chocolate for a cozy, citrus-forward bite. In spring, swap in chopped dried apricots and pistachios, then finish with a drizzle of white chocolate. For summer, add a pinch of finely grated lemon zest to the syrup and dot with golden raisins for brightness. Come fall, try dried cranberries and pecans with a few grains of flaky salt on the chocolate base. Small tweaks in fruit, nuts, and finishing chocolate make the cookies feel new for each season.

Meal Prep Tips

For quick entertaining, measure all dry ingredients into a bowl and cover. Make the syrup up to 2 hours ahead and keep at room temperature, then gently warm to loosen before mixing. You can bake the florentines a day in advance; dip in chocolate the day you plan to serve so the finish looks fresh. To package, layer in parchment-lined tins and include a small desiccant packet if humidity is high. If transporting, chill briefly to set the chocolate firm, then let stand 10 minutes at room temperature before serving.

Whether you are filling a cookie tin or treating yourself to a midday coffee break, these florentines bring a little sparkle to the moment. They are as lovely to give as they are to eat, and they never fail to earn a second glance and a second bite.