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Almond & Cherry Florentines

A simple dessert to serve for special occasions. Choose your favourite Carte D’Or flavour to serve with the florentines.
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  • Serves


  • Difficulty


  • 6 x 55 gram Carte D'Or Chocolate Inspiration
  • 25 grams unsalted butter
  • 2 tbsp whipping cream
  • 55 grams honey
  • pinch of salt
  • 75 grams flaked almond
  • 50 grams natural coloured glace cherry, chopped
  • 20 grams plain flour
  • 35 grams dark chocolate (52-70% cocoa)
  • 35 grams white chocolate
  • 1 For the florentines, pre-heat oven to 180c/160c fan. Place the butter, cream, sugar, salt and honey into a pot and bring to boil. Reduce heat and simmer for 5 minutes. Remove from heat and stir in almonds, cherries and flour.
  • 2 Drop spoonfuls of mixture (dividing it into twelve) onto a parchment-lined tray, leaving about 7cm between them to allow for spreading while they cook. Flatten them down slightly with a spoon. Place in oven for five to eight minutes until the edges are golden brown.
  • 3 Reduce the heat to 160c/140c fan hot and continue cooking about 5 more minutes or until well browned. Remove from oven and reshape with a spatula if necessary.
  • 4 Leave to cool until they firm up enough to lift off with a small spatula to finish cooling on a wire rack.
  • 5 Melt each of the chocolates separately in a small bowl over simmering water. Take teaspoonfuls of chocolate and make a zig zag pattern on the florentines with it. Make six with dark chocolate and six with white chocolate. Allow to cool and harden.
  • 6 Serve each scoop of ice cream with one dark chocolate and one white chocolate florentine.