These florentines are the kind of sweet you make when you want a little drama from the oven without complicated steps. I first fell for them at a holiday cookie swap years ago, where a friend brought a tin lined with parchment and filled with delicate, coppery discs. The bite was unforgettable: caramel-chewy centers, crisp edges, and a hint of bitter chocolate that made every bite feel balanced. When I finally asked for the method, I realized how simple and satisfying the process is, and I have been making them for celebrations ever since. What makes this version special is the contrast of textures and the clean flavors of toasted almonds, bright citrus peel, and plush glacé cherries. The syrup cooks to soft-ball stage, providing that signature chew without turning hard or sticky. Dipping the bottoms in dark chocolate adds a graphic finish and deep cocoa notes that keep these from being too sweet. I keep a stack ready for gifting, and without fail, they draw a chorus of how did you make these comments as soon as the tin opens.

Ingredients

• Flaked almonds: Choose fresh, thinly sliced almonds for the best lacy texture and gentle crunch. Avoid almond pieces that smell stale or oily. Trader Joe’s and Bob’s Red Mill both offer reliably thin flakes that toast well.
• Candied mixed peel: This brings bright citrus aroma and a soft chew. Look for small dice with a moist sheen. If peel seems dry, chop it finer for even distribution.
• Glacé cherries: Their jeweled color and subtle almond-cherry sweetness punctuate each bite. Pat them dry and chop into 1/4-inch pieces for tidy cookies and even caramelization.
• Walnuts or pistachios: A couple of tablespoons deepen the nutty flavor without overpowering the almonds. Pistachios add color; walnuts lend a buttery warmth.
• Superfine (caster) sugar, honey, and light corn syrup: This trio ensures a smooth, shiny syrup that reaches soft-ball stage quickly, setting the cookies chewy instead of brittle.
• Unsalted butter: Melts into the syrup for richness and a beautiful gloss. Use fresh butter; older butter can dull flavors.
• Raisins: Pressed onto the warm cookies, they add hits of jammy sweetness and a bit of chew to match the caramel base.
• Dark chocolate: A dip on the bottom anchors the cookies and balances the sweetness. Choose 60 to 70 percent cacao for a smooth set and clean snap.

Instructions

Prep the mold and oven: Set a 12-cup silicone mold on a small tray or baking sheet for stability. Preheat the oven to 350 F. Silicone cavities about 1 to 2 inches across will yield neatly shaped cookies with lacy edges. Combine nuts and fruits: In a medium bowl, stir together 1/2 cup flaked almonds, 2 tablespoons candied mixed peel, 1 tablespoon packed chopped glacé cherries, and 2 tablespoons chopped walnuts or pistachios. Toss until everything is evenly distributed so each cookie bakes uniformly. Cook the syrup: In a small saucepan, mix 3 tablespoons superfine sugar, 1 tablespoon honey, and 1 tablespoon light corn syrup. Warm over low heat, stirring just until the sugar dissolves. Stir in 2 tablespoons unsalted butter to melt, then cook without stirring until the syrup reaches soft-ball stage, 236 to 240 F, about 1 to 2 minutes. Mix and portion: Pour the hot syrup over the fruit and nut mixture and stir quickly to coat. Spoon the mixture into the silicone mold, dividing evenly among the 12 cavities. Press lightly with the back of the spoon to compact for tidy edges. Bake: Bake at 350 F for 11 to 12 minutes, until the cookies are bubbling and light golden brown around the edges. The centers will still look slightly pale; they will darken as they cool. Finish with raisins and cool: Remove the tray and immediately dot each cookie with a few raisins, pressing gently so they adhere. Cool at room temperature for about 30 minutes, until the mold feels cool underneath. Refrigerate briefly to firm while you prepare the chocolate. Melt chocolate: Line a tray with parchment or a silicone mat. Melt 2 1/2 ounces dark chocolate in a heatproof bowl set over barely simmering water, stirring until smooth and glossy. Avoid overheating to keep the chocolate from seizing. Dip and set: Pop the florentines from the mold. Dip the bottoms in melted chocolate and place them chocolate-side down on the lined tray. Let set at room temperature, or chill briefly to speed it along. Store airtight up to 1 week.

Storage Tips

Let the chocolate set fully before storing. Layer the florentines in a tin or airtight container with parchment between layers to protect the chocolate. Keep them at cool room temperature for up to 7 days. If your kitchen is warm, refrigerate the container and bring cookies to room temperature before serving to soften the caramel. Avoid humid environments, which can make the caramel tacky. For longer storage, freeze on a sheet pan until solid, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature in a single layer to prevent condensation from dulling the chocolate.

Ingredient Substitutions

If you prefer a different nut, swap the 2 tablespoons of walnuts or pistachios for pecans or hazelnuts in equal measure. Dried cranberries or chopped dried apricots can replace the glacé cherries; use the same volume and chop to 1/4-inch pieces. If you cannot find candied peel, finely grated orange zest (1 to 2 teaspoons) stirred into the mixture after baking adds aroma, though the texture will be slightly less chewy. Golden syrup can stand in for corn syrup at a 1:1 ratio, lending a mellow caramel flavor. For the chocolate, 60 to 70 percent cacao offers balance; milk chocolate can be used, though the cookies will taste sweeter and set a bit softer.

Serving Suggestions

Present florentines on a simple white platter to let the stained-glass look stand out. I like to stack them gently and add a few curls of orange zest or shaved dark chocolate for garnish. They pair beautifully with espresso or strong black tea after dinner, and they sit nicely alongside creamy desserts like panna cotta or vanilla ice cream. For gifting, arrange them in a parchment-lined tin with a ribbon and a handwritten note. At the holidays, mix them with shortbread and chocolate crinkles for a striking cookie assortment.

Cultural Background

Florentines are often linked to Italy, with many sources pointing to Tuscan influences, though variations appear across Europe. The hallmark is a nut-and-fruit caramel that bakes thin and lacy, sometimes finished with chocolate. In patisserie, they are prized for elegant looks and long shelf life, making them ideal for petits fours and tea trays. Recipes differ in sweeteners and fruits, but the core technique remains: cook a syrup, coat the mix-ins, and bake until bubbling and golden. That simple method has endured because it delivers texture and flavor in perfect balance.

Seasonal Adaptations

In winter, keep the classic combination of candied peel and dark chocolate for a festive flavor. In spring, swap cherries for chopped dried apricots and add a hint of lemon zest pressed on after baking. Summer florentines can feature dried blueberries with pistachios and a white chocolate drizzle for a brighter look. In autumn, use pecans and dried cranberries, and finish with a dusting of cinnamon stirred into the melted chocolate. The method does not change; only the mix-ins shift with the seasons, making florentines wonderfully adaptable for any gathering.

Meal Prep Tips

Measure and chop all components in advance and keep them in airtight containers for up to 3 days, so you only have to cook the syrup and bake. You can also bake the cookies a day ahead, then dip in chocolate just before serving. For larger batches, double the recipe and bake in two rounds to keep the caramel temperature consistent. The syrup cooks fast, so have the mold ready and the bowl of nuts and fruit near the stove. Store finished cookies in flat, shallow containers to avoid pressure on the delicate edges.

From the first bubble of caramel to the final glossy dip, these florentines deliver joy in every step. Make them once, and they will become your go-to showstopper for gifts, holidays, and any time you want a sweet with a little wow.