The Tin and Thyme Version of Nigella's Florentines

Nigella’s Florentines

Nutty, chewy and delicious, these Florentines make a wonderful gift. The plain chocolate is a good foil for the sweetness of the biscuits.
Course Afternoon Tea
Cuisine Austrian, Italian
Keywords almonds, biscuits, brazil nuts, chocolate, Christmas, cookies, dried fruit, florentines
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30 biscuits


  • 50 g Brazil nuts - chopped into rough chunks
  • 50 g flaked almonds
  • 30 g crystallised pineapple
  • 20 g mixed peel
  • 80 g mixed sour cherries , raisins and goji berries
  • 25 g unsalted butter
  • 90 g golden caster or granulated sugar - I used vanilla sugar
  • 15 g plain flour
  • 150 ml double cream
  • 150 g 72% dark chocolate - I used G&B cook’s chocolate


  1. Melt the butter at a low heat in a medium sized pan.
  2. Add the sugar and stir to dissolve.
  3. Beat in the flour as if making a white sauce.
  4. Remove from the heat and whisk in the cream. Beat until smooth, then stir in the fruit and nuts.
  5. Place heaped teaspoonfuls, well spaced apart, on baking trays lined with baking paper. The mixture will spread.
  6. Bake at 180℃ for 10 minutes when the edges should be golden.
  7. Leave to cool for a couple of minutes, reshaping them if needed, then transfer to a wire rack.
  8. Melt the chocolate in a bowl set over a pan of nearly boiling water.
  9. Spread the melted chocolate over the backs of the Florentines with a palette knife or back of a spoon. Place back on the baking paper and leave to set.

Recipe Notes

You can replace my choice of dried fruit and nuts with your own. If using glacé cherries, chop them into smaller pieces.

Use a mix of milk, white and dark chocolate for a more interesting finish and a fork to make wavy lines on the chocolate if desired.