Mary Berry’s ‘luxurious’ Florentine biscuits recipe

“Careful weighing of the ingredients is the key to success,” said Mary Berry of her Florentine bites.

A Florentine biscuit is a thin, crispy cookie made from a base of nuts and fruits.

The British baker favours almonds and walnuts for her take on the “luxurious” biscuit, and cranberries or cherries for that punch of flavour.

Once baked, melted chocolate is drizzled over the warm, soft and chewy Florentine.

“Try making these chewy, luxurious biscuits at home,” Mary Berry said, adding that you will need a sugar thermometer and three baking trays.



  • 50g butter
  • 50g demerara sugar
  • 50g golden syrup
  • 50g plain flour
  • 25g dried cranberries or glacé cherries, finely chopped
  • 50g candied peel, finely chopped
  • 25g almonds, finely chopped
  • 25g walnut pieces, finely chopped
  • 200g plain chocolate (70 percent cocoa solids)

Anybody who doesn’t want to look around for the ingredients in the supermarket is advised to order them online.

By ordering the ingredients to your home, you can start baking in a hassle-free way.


1. Preheat the oven to 180C/160Fan/Gas 4. Line three baking trays with baking parchment or silicon sheets.

2. Measure the butter, sugar and syrup into a small pan and heat gently until the butter is melted. Remove from the heat and add the flour, chopped cranberries or cherries, candied peel and nuts to the pan. Stir well to mix.

3. Make 18 Florentines by spooning six teaspoonfuls of the mixture onto each of the prepared baking trays, leaving plenty of room for them to spread during cooking.

4. Bake for eight to 10 minutes, or until golden brown. Leave the Florentines to cool before lifting onto a cooling rack using a palette knife.

If the Florentines become too hard to remove, then pop them back into the oven for a few minutes to allow them to soften.

5. Set a heatproof bowl over a pan of simmering water, without letting the bowl touch the water. Temper the chocolate by breaking half of the chocolate into the bowl. Stir until the chocolate reaches a melting temperature of 53C. Meanwhile, finely chop or grate the remaining chocolate.

6. Carefully remove the bowl from the pan, add the rest of the chocolate and stir gently until the chocolate has cooled to 26C.

7. Spread a little melted chocolate over the flat base of each Florentine and leave to cool slightly before marking a zigzag in the chocolate with a fork.

8. Leave to set, chocolate side up on a cooling rack. Store in an airtight container.

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