Florentines with pecan nuts

Florentines with pecan nuts


  • 90 g candied orange peel
  • 30 g sucade (candied citron peel)
  • 30 g bigarreaux (candied cherries)
  • 125 ml whipping cream
  • 30 g butter
  • 120 g sugar
  • 30 g honey
  • 125 g chopped pecan nuts
  • 125 g plain chocolate


Chop the candied peel into small pieces.

Put the whipping cream, sugar and honey into a pan with a heavy gauge base and bring to the boil while stirring. Let it simmer on a low light / at a low setting for approx. 3 minutes.

Stir in the candied fruit and chopped nuts.

Preheat the oven to 200˚C.

Cover a baking sheet with greaseproof paper and, using 2 spoons, make small heaps of the Florentine mix, with spaces of approx. 7 cm between them.

Bake the Florentines in the middle of the preheated oven for approx. 5 minutes until they are brown, take them out of the oven and, using a wet spoon, shape them until they are flat and round. Bake them in the oven for a further 3 minutes, then take them out and let them cool completely. They will then be hard.

Melt the pieces of chocolate in a bain-marie, then dip the undersides of the Florentines in the melted chocolate.

Place in a cool place to cool and stiffen further.


  • Carbs
  • 29 g
  • 11 %
  • Fats
  • 25 g
  • 36 %
  • Protein
  • 3 g
  • 6 %
  • Kcal
  • 350
  • 18 %
  • Sat. fat
  • 9 g
  • 45 %