For this recipe you will need a sugar thermometer. Florentines are baked
twice but it is really worth the effort

Short dough base
900g butter, cut into cubes
450g icing sugar, sifted
5ml vanilla essence
5g lemon zest (of one lemon)
450g egg yolk
1360g     cake flour, sifted


  1. Lightly mix the butter, sugar and lemon zest together until the mixture is light and fluffy. (Use the paddle attachment).
  2. Add the vanilla and the egg yolks one by one and mix lightly.
  3. Add the cake flour to make a dough.
  4. Press the dough into two greased sheet pans. (Or you can use individual moulds like those on the pictures).
  5. Prick the dough with a fork and bake at 180°C for 10 minutes only.

Florentine topping
The key to a successful topping is to make sure that they sugar has melted before you start to boil the mixture.

375g sugar
330ml     cream
150g honey
155g butter
300g sliced almonds (no need to roast)
130g cherries
15g cake flour


  1. Place the sugar, honey, cream and butter in a pot and stir to dissolve the sugar.
  2. Bring the mixture to the boil – if it reaches 116°C, remove immediately.
  3. Pour the mixture over the prebaked crust and even out.
  4. Bake at 175°C for another 45 minutes.
  5. Cool in the pan and cut into squares.