Name: Gluten Free Florentines
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 8
Cuisine: Baking
Ingredients: 50g (1.7oz) caster sugar (superfine sugar); 25g (0.9oz) unsalted butter; 2 tsp plain gluten free flour (2.5 US tsp); 40ml (1.4 floz) double cream (heavy cream); 80g (2.8oz) flaked almonds; 30g (1oz) dried fruit (I used raisins and cranberries); Pinch salt; 150g (5.3oz) chocolate (milk, dark, white, your choice)

Gluten Free Florentines

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I am a big florentine fan and my new gluten free florentines are some of the best I’ve ever had! Plus they are ever-so-easy to make at home.

If you’ve not tried florentines before, they have a golden caramel dried fruit and nut topping and smooth chocolately base. A luxurious biscuit with a wonderful snap and crunch.

Florentines are almost naturally gluten free, aside from a small amount of flour used in the caramel. So they work perfectly when made to a gluten free recipe. No one will ever know they are gluten free.

I got frustrated at not being able to find gluten free florentines in the shops here in the UK (all have a may contain warning or contain gluten grrrr), so decided to make my own at home. The final bake turned out beautifully and I’m excited to share this recipe with you all.

Can I Use Different Dried Fruit and Nuts?

Yes, you can use any dried fruit you like – from glace cherries and apricots to figs and sultanas.

As for nuts, you can add chopped pistachios, hazelnuts and more into the blend. I recommend keeping a base of 60g flaked almonds + 20g other nuts.

How Should I Store These Florentines?

Store them in an airtight container and they should keep well for a couple of days. They will gradually soften up, the longer you keep them.

Gluten Free Florentines Recipe

This recipe will make 8 gluten free florentines. You can simple double or halve the ingredient quantities if you want to make more or less. The method remains the same.

You will find a few photos underneath this recipe, to give you a visual guide as you work through the recipe. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.

If you enjoy these gluten free florentines, please leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Enjoy! Laura xxx

Makes 8

Gluten Free Florentines

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 55 minutes

Classic florentines with a gluten free twist. A golden caramel fruit and nut biscuit smothered with chocolate. Utterly delicious and surprisingly easy to make.

Ingredients

50g (1.7oz) caster sugar (superfine sugar)
25g (0.9oz) unsalted butter
2 tsp plain gluten free flour (2.5 US tsp)
40ml (1.4 floz) double cream (heavy cream)
80g (2.8oz) flaked almonds
30g (1oz) dried fruit (I used raisins and cranberries)
Pinch salt
150g (5.3oz) chocolate (milk, dark, white, your choice)

Instructions

Preheat your oven to 180C/350f F (fan) and line a large baking sheet with non-stick baking paper.

Add the butter, sugar and flour to a small non-stick saucepan. Place over a low-medium heat for about 5 minutes, stirring occasionally, until the butter has melted.

Pour the cream into the pan, 20ml at a time, stirring to combine. Heat for about 2 minutes.

Tip the nuts and dried fruit into the pan, along with a small pinch of salt. Stir well to coat the nuts and fruit completely with the caramel.

Spoon the mixture onto the lined baking sheet, in 8 small piles. Flatten them slightly so there are no mounds, but don't worry about making them too neat as they will spread and flatten during baking. Leave a bit of space between the piles, as they spread a fair bit.

Bake for 10 minutes.

Remove from the oven and immediately (while still hot) neaten and reshape them into circles. You can use a large cookie cutter to do this if you wish, or a spoon/knife. See images below for the shape you are aiming for. If the florentines set too quickly, simply pop them back in the oven for 1 minute to soften, then continue shaping.

Allow them to cool for 10 minutes on the baking tray, until they have firmed up. Then slide the florentines and baking paper onto a wire rack to cool fully.

Once fully cooled, place them on some kitchen paper to blot off any excess butter oil. Then turn them upside down and place them back on the wire rack.

Melt the chocolate (I do this in a bowl in the microwave - 30 second blasts, stirring in between each, until melted). Spoon it onto the florentines, spreading carefully to the edges. Leave to cool for a few minutes, then you can either use a fork to create a wave pattern, or turn them over and place on a silicone mat for a smooth bottom.

Leave the chocolate to set completely, then enjoy!