The happiest 8 weeks of my entire year is when The Great British Baking Show releases a new season. My daughter even loves to watch it with me, which I allow because competition shows across the pond are much friendlier. The personality gamut of the contestants is celebrated, flaws and flubs are ignored, and everyone expresses their genuine love of butter and sugar in a contagious manner. I love this show because I learn so much about baking and new desserts. Especially, I love the way someone who finishes a challenge early might help a fellow contestant. I’ve seen American cooking shows with quite opposite behavior. So, I put the caption on (because I watch at night after my kids are in bed and Scottish accents can be hard to understand on low volume), and I fell in love with everything about the show. I now own many, many cookbooks by the judges and former contestants.
Florentine biscuits were one of the technical challenges in season 11 in 2020, which is the first thing the contestants must bake. Not only are Florentine cookies beautiful, but the sight of the crisp, caramel, lacy cookies with bits of candied fruit and almonds made me crave them.
How to Make Florentine Cookies
These Florentine biscuits start on the stove, and then finish in the oven. After the butter, brown sugar, and light corn syrup melt together on the stove (but never boil), everything else goes in the pan for a good stir. Be sure to space the cookies very far apart on the cookie sheet, as these cookies spread so much in the oven! After baking, we will brush the bottoms with chocolate.
The Ingredients
Butter. I’m using unsalted today.Light Brown Sugar. British Florentine biscuits call for demerara sugar, but we’re using much more common light brown sugar. I don’t recommend dark brown sugar, as it can be harder to tell when the cookies are done baking.Light Corn Syrup. Again, where the British version of this recipe uses golden syrup, we’re using light corn syrup. You can also use honey or maple syrup, like we do in our Pecan Pie Bars. Whenever we say light, we mean clear, not low calorie. I promise to never mention calories on a baking blog.All-Purpose Flour.Candied Cherries. Candied cherries can be red or naturally dark maroon. Sometimes they’re called glacéd cherries, which is the same thing as candied. Candied cherries are soft and juicy (not dry or chewy), because they are candied in a sugar syrup mixture.Candied Orange Peel. You can buy candied orange peel already chopped, or buy candied orange slices and chop them yourself. This Florentine cookies recipe is by weight, so either works.Sliced Almonds. Sliced almonds are flat and very thin; not the same as slivered almonds, which are long, chunky pieces of almonds. Sliced almonds can also be called flaked almonds. It doesn’t matter if the skins are on or off.Semisweet Chocolate. This is for melting and brushing on the undersides. If you don’t like chocolate, you can skip this.Coconut Oil. Simply for helping the chocolate melt.
The Directions
Gather all of the ingredients. Ensure the candied fruit is chopped and everything is ready to go, as this recipe comes together quickly. And yes, you absolutely need a scale to make this recipe. No exceptions, because this cookie is basically more of a candy, and candy requires precision.
Variations on Florentine Cookies
These Florentine cookies make great hostess gifts, or are beautiful in a tin for an edible gift.
Other edible gifts:
Homemade Fig Newtons RecipeDonut Gooey Butter CakeChocolate Covered Cherry FudgeSaltine Toffee
Light Brown Sugar: Use light brown sugar, not dark brown sugar, as it can be harder to tell when the cookies are done baking.Light Corn Syrup: Light corn syrup means clear. You can use honey instead.Candied Cherries: Candied cherries can be red or naturally dark maroon like in the photos. Sometimes they’re called glacéd cherries, which is the same thing as candied. Candied cherries are candied in a sugar syrup mixture until soft and juicy.Candied Orange Peel: This can come already chopped around the holidays, or you can find whole candied orange slices and chop them yourself. Sliced Almonds: Sliced almonds are not the same as slivered almonds, which are long, chunky pieces of almonds. Sliced almonds are flat and thin; they can also be called ‘flaked almonds’. Skins on or off–either is fine.Semisweet Chocolate: This is for the bottom of the cookies. If you don’t like chocolate, you omit.Coconut Oil: To help melt the chocolate; you can use vegetable oil, if you prefer.
