Florentine biscuit

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Florentine biscuit
Florentine biscuits
Alternative names Florentine
Type Biscuit
Region or state Europe
Main ingredients nuts, candied cherries, sugar, butter, honey dark chocolate
Cookbook: Florentine biscuit  Media: Florentine biscuit

A Florentine biscuit (or simply, a Florentine) is a sweet pastry of nuts and fruit.

Florentines are known from the 17th century, being described by Robert May in his 1660 book The Accomplisht Cook, their importance being sufficient for a mention on the title page.[1]

Florentines are made of nuts (most typically hazel and almond) and candied cherries mixed with sugar molten together with butter and honey, cooked in oven. They are often coated on the bottom with chocolate. Other types of candied fruit are used as well. They typically contain neither flour nor eggs.[2]