Florentine Squares Recipe (Only 5 Ingredients!) (2024)

FAQs

Florentine Squares Recipe (Only 5 Ingredients!)? ›

Combine the cornflakes, sultanas, cherries, and sweetened condensed milk in a large bowl and mix well. Press the mixture into the prepared tin and bake for 20 minutes. Allow to cool completely in the tin before removing and cutting into squares. Melt the chocolate in a double boiler.

Check the bottom of the florentine, it they are not browned yet, bake a bit longer. They appear to be soft out from the oven. Let them cool on the pan for 5 minutes and then transfer to a cooling rack to let them cool down completely. They will be crispy once cooled down.

If you wonder what are in the pre-mix florentine powder, here are the ingredient list on the package: glucose syrup, sugar, palm fat, dextrose, whole milk powder, emulsifier. May contain traces of: Eggs, nuts, lupines.

One of the keys to getting a successful florentine is nailing the ratio between caramel and filling. You want just enough of the golden stuff to bind the nuts. Anything extra will spurt, burn and spread too much in the oven.

Florentines are made of nuts (typically hazelnuts and almonds) and candied cherries mixed with sugar melted together with butter and honey, cooked in an oven. They are often coated on the bottom with chocolate, which is traditionally scored in a wave pattern with the tines of a fork for decoration.

Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce.

Florentines are relatively easy to make gluten-free as they already contain very little flour. I always include finely chopped stem ginger, as the gently warming spice acts as a delicious foil for the nursery sweetness of the biscuits and the bitterness of the dark chocolate coating.

Florentine sauce is very simple to make. It is typically made with heavy cream, white wine, butter, garlic, Parmesan and fresh spinach.

Chocolate florentines will easily last for up to 1 month when stored in an air tight container in a cool, dry place. One of the many reasons why this makes a great homemade gift as you can make them a little in advance, taking some of the stress out of Christmas!

Rich, chewy and crunchy, made with mixed nuts, glazed cherries, honey and cream. Our florentines are a moreish treat slathered with Belgian milk chocolate.

Why are Florentines so expensive? ›

Made with honey and cream with added almonds and candied oranges, this preparation must be heated to 118°C, which allows it to brown very slightly when boiling without browning. The ingredients of the Florentine are rare, more expensive and much more sought after than those of an almond biscuit.

To freeze: Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

What do Florentine Cookies Taste Like? These delicate cookies have a buttery, nutty, caramel flavor. They're most crisp on the same day they're made; after that, they soften a bit and become slightly chewy.

The Florentine steak is arguably Florence's most famous local dish, with very strict requirements to garner the prestigious label of bistecca alla Fiorentina.

Florence is known and loved for its rich culinary traditions. However, some people believe that Florentines actually originated in France. The name was perhaps in honour of Queen Catherine de Medici who took to the French throne in 1547 but was born in Florence.

The term Florentine as used in dishes like Eggs Florentine or Chicken Florentine, is actually more French than Italian. It's believed that the term was coined by French chefs in honor of Catherine de Medici, a Florence-born noblewoman who became queen of France in the mid-16th century.

What do Florentine Cookies Taste Like? These delicate cookies have a buttery, nutty, caramel flavor. They're most crisp on the same day they're made; after that, they soften a bit and become slightly chewy.

What makes pastry crispy? Some recipes use a 50:50 split of butter and lard, as lard gives the pastry a particularly crisp texture. However, using all butter helps the pastry to be, well, buttery!

All-purpose flour isn't ideal because the cookies will not spread or caramelize. Some readers have used coconut flour, but note that the taste and texture is off. I strongly recommend almond flour. Either 1 Tablespoon of milk or corn syrup works in this lace cookie recipe.

To maintain freshness, store the cooled Florentines in an airtight container in the refrigerator for up to two weeks. Ensure they are fully cooled and the chocolate coating is set before storing.