Florentines
Florentines are delicate caramelised almond biscuits loaded with pistachios, walnuts, cherries, cranberries and candied peel, finished with a glossy caramel base. The Thermomix TM7 heats the butter-sugar-cream mixture with precise control so the caramel never burns, giving you crisp, lacelike biscuits that are ideal as a sweet snack or edible gift.
About this recipe
Florentines Thermomix TM7 are the ultimate caramelised nut biscuits: thin, lacy rounds studded with pistachios, walnut halves, flaked almonds, dried cherries, cranberries and candied peel. If you have been searching for a florentines recipe or an all-in-one kitchen machine approach to classic Italian-inspired teatime biscuits, this is the one. Making florentines traditionally demands constant attention at the hob, because butter, Demerara sugar and double cream must caramelise slowly without catching. The TM7 removes that stress: controlled heating keeps the caramel golden and glossy, and the integrated scale weighs the sugar, butter and cream straight into the bowl. Once spooned onto baking trays, the mixture spreads into crisp, chewy-centre biscuits with a deep toffee flavour from the Demerara sugar and bursts of tart fruit. They are the perfect dessert-table addition at Christmas, an elegant accompanyment to coffee, and a much-praised homemade gift. Bake a double batch, because these caramel nut biscuits disappear remarkably fast.
Preparation tips
- Space the spoonfuls of florentine mixture well apart on the lined baking tray, as the butter and Demerara sugar spread considerably while baking and will merge into one large slab if placed too close together.
- After baking, let the florentines firm up for a few minutes on the tray before transferring them to a rack; while still warm you can gently reshape any ragged edges with a spatula for neat, round biscuits.
- Store the cooled florentines in an airtight tin between layers of baking paper to keep the caramel crisp; if you dislike candied peel, simply replace it with extra dried cranberries or chopped dried apricots.
Recipe variations
- Chocolate-dipped version: once the florentines are completely cool, melt dark chocolate and spread or dip the flat underside, then leave to set for a luxurious finish that pairs beautifully with the pistachios and tart cranberries.
- Nut-free school-friendly variation: replace the pistachios, walnuts and flaked almonds with toasted rolled oats and extra dried cherries and cranberries for a chewier, lunchbox-safe caramel oat florentine.
Thermomix TM7 Benefits
- The built-in scale weighs the Demerara sugar and double cream directly into the bowl to the gram for consistent caramel every batch. [Built-in Scale]
- Precise heating melts the butter and sugar into a golden caramel without burning, giving the florentines their signature glossy toffee base. [Precision Control]
- The TM7 grinds a portion of the pistachios coarsely so the nut pieces distribute evenly through each lacy biscuit. [Multi-Function]
- The Thermomix chops the dried cherries and candied peel uniformly in seconds, ensuring every florentine contains balanced fruit in each bite. [Built-in Scale]
- Whipping the double cream with the butterfly whisk gives a light, airy texture when folded into the caramel nut mixture before baking. [Multi-Function]
Ingredients
- pistachio nuts, unsalted, shelled
- walnut halves
- unsalted butter
- Demerara sugar
- double cream
- salt
- dried cherries
- mixed candied peel
- dried cranberries
- flaked almonds