Florentine biscuit

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Florentine biscuit
Alternative names
Place of origin
Region or state
Main ingredients
nuts, candied cherries, caramel, dark chocolate
Cookbook:Florentine biscuit  Florentine biscuit
Florentine biscuits and inch ruler, England, 22 October 2011

A Florentine biscuit (or, more correctly, a Florentine) is an Italian pastry made from setting nuts (most typically hazel and almond) and candied cherries into a caramel disc, which is then often coated on the bottom with chocolate.[1] Other types of candied fruit are used as well. It typically contains neither flour nor eggs.

Despite the fact that the recipe was created in Florence during the Renaissance and later exported to France by the cooks of Marie de Medicis, florentine biscuits are considered today as a typical French pastry.