Preparing Florentine Biscuits

Florentine biscuits, commonly known as “Florentines,” have a somewhat mysterious and debated origin. Despite their name, it is believed that Florentines may not have originated from Florence, Italy, as commonly assumed. Some historians suggest that the name “Florentine” was adopted as a nod to the Renaissance and the rich culinary traditions associated with Italy during that time.

One popular theory is that these biscuits may have first appeared in France rather than Italy, as they bear similarities to other French patisserie creations. They are said to have been created by French chefs in the court of King Louis XIV in the 17th century. The association with Florence may have come from the city’s reputation as a center of sophistication and opulence during the Renaissance period. The naming could have been an attempt to associate these luxurious biscuits with the elegance and culture of Italy.

Florentines are traditionally made from a mixture of nuts and fruit bound together with caramel or a sweet syrup. The typical ingredients include almonds, hazelnuts, and dried fruits like cherries or raisins. Over time, variations of Florentines emerged with different types of nuts, fruits, and sometimes even seeds. Some recipes also include a coating of chocolate on one side, a more modern adaptation.

The biscuit’s distinctive texture is both chewy and crisp, which makes it stand out from other biscuits. The combination of caramelized sugar with nuts and fruit creates a delightful crunch, while the chocolate coating adds a touch of indulgence.

The allure of Florentine biscuits lies in their versatility. They can be simple or elaborate, depending on the ingredients and the amount of chocolate used. Although Florentines are now popular worldwide, they continue to carry a sense of European charm and elegance.

Why Are They Called “Florentines?”

As mentioned earlier, Florentine biscuits have a name that hints at an Italian origin, specifically Florence. However, there is no definitive evidence linking the biscuits to the Tuscan region. The connection to Florence might be more symbolic than geographical. Florence, known for its art, culture, and culinary sophistication, was a city that symbolized wealth, elegance, and opulence during the Renaissance period. Naming these biscuits “Florentines” may have been a way to evoke a sense of luxury and refinement, which matched the rich ingredients—nuts, sugar, and chocolate—used in the recipe.

In essence, the name “Florentine” adds an air of mystique and luxury to these delicate, caramelized biscuits, whether or not they originated in Florence. It speaks to the European tradition of fine baking, where even the simplest ingredients like almonds and sugar are transformed into something exquisite.

Cooking Tips for Perfect Almond Florentine Biscuits

1. Spacing is Key:
   Florentine biscuits spread quite a bit during baking, so be sure to leave plenty of space between them on the baking sheet to avoid them merging together.
2. Watch the Bake Time:
   The delicate nature of the biscuits means they can easily burn. Keep a close eye on them during the last few minutes of baking. They should be golden around the edges but not too dark.
3. Cooling for Crispiness:
   Let the biscuits cool completely before handling them, as they will firm up during this process. This helps achieve the desired crispiness.
4. Chocolate Tempering (Optional):
   If you want your chocolate to have a glossy finish and a nice snap, temper the chocolate by heating it gently and cooling it to the right temperature (around 31°C for dark chocolate). This will prevent it from looking dull or developing a white “bloom” when it sets.
5. Personalization:
   Feel free to experiment with different types of nuts (hazelnuts, pistachios, etc.) or dried fruits. You can also add a pinch of sea salt to the chocolate coating for a contrast of flavours.

Almond Florentine biscuits are a delicious blend of nuts, caramelized sugar, and chocolate, offering both a crisp and chewy texture. Their origins may be somewhat unclear, but the name carries with it the rich culinary tradition of Europe, whether it’s France or Italy that inspired the creation. These biscuits are easy to make and perfect for a special treat, whether you enjoy them with a cup of coffee or gift them during the holiday season.

With their combination of simplicity and elegance, Florentine biscuits remain a beloved treat across the world. Whether you’re a fan of their classic form or enjoy experimenting with different variations, these biscuits are sure to impress.

Ingredients

• 50g unsalted butter
• 50g caster sugar
• 50g golden syrup
• 50g plain flour
• 50g flaked almonds
• 30g mixed dried fruit (optional: cherries, raisins, cranberries)
• 100g dark chocolate (for coating)

Preparation and Cooking Time:

• Preparation time: 20 minutes
• Cooking time: 10-15 minutes
• Cooling time: 20-30 minutes
• Total time: About 1 hour

Preparation

1. Preheat the Oven:
   Set your oven to 180°C (160°C fan), or 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Melt the Wet Ingredients:
   In a small saucepan, melt the butter, caster sugar, and golden syrup over low heat. Stir occasionally to ensure the mixture melts evenly and doesn’t burn. You want a smooth consistency.
3. Mix the Dry Ingredients:
   In a separate bowl, sift the plain flour. Add the flaked almonds and dried fruit (if using). Stir to combine the dry ingredients evenly.
4. Combine Wet and Dry Ingredients:
   Once the butter, sugar, and syrup have melted into a smooth mixture, remove from the heat and let it cool slightly. Then, pour it over the dry ingredients and stir until everything is well coated.
5. Shaping the Biscuits:
   Drop spoonfuls of the mixture onto the prepared baking sheet, leaving plenty of space between each biscuit as they will spread during baking. You can use the back of a spoon to lightly press them into flat, circular shapes, about 5cm in diameter.
6. Bake:
   Place the sheet in the preheated oven and bake for 10-12 minutes, or until the biscuits are golden brown around the edges. Keep an eye on them as they can burn quickly.
7. Cool:
   Once baked, remove from the oven and allow the biscuits to cool on the baking sheet for a few minutes. They will be very soft at first but will firm up as they cool. After about 5 minutes, transfer them to a wire rack to cool completely.
8. Chocolate Coating (Optional):
   While the biscuits are cooling, melt the dark chocolate in a heatproof bowl over a pan of simmering water (double boiler method). Stir until smooth and fully melted.
9. Coat the Biscuits:
   Once the biscuits are fully cooled, flip them upside down and use a spatula to spread the melted chocolate over the flat side. You can leave them as they are or make decorative wavy lines with a fork on the chocolate surface. Allow the chocolate to set before serving.

Nutritional Information (per biscuit, assuming 8 biscuits):

• Calories: 150-170 kcal
• Fat: 9-11g
  • Saturated fat: 4-5g
• Carbohydrates: 15-18g
  • Sugars: 10-12g
• Fiber: 1g
• Protein: 2-3g
• Sodium: 5mg

Note: The nutritional values may vary slightly depending on the brand of ingredients used and the size of the biscuits.