• 50 g English unsalted butter
  • 100 g Fairtrade caster sugar
  • 50 g British crème fraîche
  • 200 g flaked almonds
  • 1 Madagascan vanilla pod, seeds removed
  • 1 medium British free-range egg white
  • 100 g Belgian Fairtrade dark chocolate
  • 50 g Belgian white chocolate


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4 and line one or two baking trays with baking paper.

  2. 2

    Put the butter, sugar and 50ml cold water in a saucepan. Bring to the boil, then cook over a high heat for around 5 minutes or until the mixture just begins to turn a pale caramel colour around the edges. Don't stir it; just remove from the heat, and leave to cool for a few minutes. Add the crème fraîche, almonds and vanilla seeds to the pan and gently stir through.

  3. 3

    While the mixture cools to warm, separate the egg and whisk the white in a clean bowl until it begins to froth, then fold through the almond mixture.

  4. 4

    Spoon the mixture onto the tray/s in small mounds and spread with the back of a spoon to make 12 circles about 2-3cm apart.

  5. 5

    Bake for about 15-20 minutes or until a rich golden colour all over. Carefully slide the baking paper/s onto a cooling rack. Leave until the florentines are cold and firm.

  6. 6

    Melt the dark and white chocolates in separate glass bowls set over simmering water. Cover the undersides of the florentines evenly with the dark chocolate. Leave for a few minutes before dragging the prongs of a fork down the undersides. Pour the white chocolate into a piping bag and pipe lines across the dark chocolate. Leave chocolate-side up on a cooling rack to set.


    Cook's tip: Non-stick baking parchment makes it so much simpler to get these biscuits off the baking trays. You can simply use well-buttered baking trays, but be careful not to leave the florentines for too long or they will harden before you have a chance to lift them off.

Nutritional Details

Each serving provides
  • Energy 1059kj 253kcal 13%
  • Fat 18.0g 26%
  • Saturates 6.5g 33%
  • Sugars 14.1g 16%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 2211kj/528kcal

Each serving provides

15.2g carbohydrate 2.5g fibre 6.4g protein

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