Name: Mary Berry Florentines Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Ingredients: 50g unsalted butter; 50g caster sugar; 2 tbsp double cream; 50g flaked almonds; 25g glacé cherries, finely chopped; 25g mixed peel, finely chopped; 25g plain flour, sifted; 150g dark chocolate (70% cocoa), broken into pieces

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Mary Berry Florentines are thin, lace-edged biscuits with a caramel crunch, studded with toasted almonds, dried cherries, and mixed peel, then finished with a smooth dark chocolate base that snaps cleanly when bitten. The contrast between the chewy, nut-packed top and the firm chocolate underside makes these one of the most satisfying biscuits to bake and serve.

This recipe keeps things precise and manageable, producing biscuits that spread evenly and set firmly without the fussiness that puts many bakers off. They are well-suited to gifting, festive tins, or an elegant afternoon tea spread. From start to finish, they are ready in around 45 minutes.

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Ingredients

For The Florentines

50g unsalted butter
50g caster sugar
2 tbsp double cream
50g flaked almonds
25g glacé cherries, finely chopped
25g mixed peel, finely chopped
25g plain flour, sifted

For The Chocolate Base

150g dark chocolate (70% cocoa), broken into pieces

How to Make Mary Berry Florentines Recipe

Prepare the oven and baking trays

Heat the oven to 180°C (160°C fan) and line two flat baking trays with non-stick baking parchment. Use parchment rather than greased foil, as the caramel mixture can stick stubbornly to foil and tear the biscuits when lifted.

Melt the butter, sugar, and cream

Place the butter, caster sugar, and double cream in a small saucepan over a low heat. Stir gently until the butter has melted and the sugar has fully dissolved, then increase the heat very slightly and let the mixture bubble for one minute. Remove from the heat immediately to prevent the caramel from darkening further.

Fold in the dry ingredients

Stir the sifted flour into the warm caramel mixture, then fold in the flaked almonds, chopped glacé cherries, and mixed peel. Mix gently until everything is combined into a rough, sticky batter. The mixture will be looser than a standard biscuit dough, which is correct.

Spoon onto the trays

Drop heaped teaspoons of the mixture onto the prepared trays, spacing them at least 7cm apart. The biscuits will spread considerably during baking, so good spacing prevents them from merging. Flatten each mound very slightly with the back of the spoon.

Bake until golden

Bake in the centre of the oven for 10 to 12 minutes until the florentines are golden brown with lacy, slightly darker edges. While still warm and pliable, use a round palette knife or the edge of a metal cutter to gently nudge the edges back into a neater circle. Leave to cool and firm on the trays for 5 minutes before transferring to a wire rack.

Melt the chocolate

Place the dark chocolate pieces in a heatproof bowl set over a pan of barely simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted to a smooth, glossy consistency, then remove from the heat. Alternatively, melt in the microwave in 20-second bursts, stirring between each one.

Coat the bases with chocolate

Turn the cooled florentines upside down on the wire rack. Spread a generous layer of melted dark chocolate over the flat base of each one using a palette knife or the back of a spoon. Leave the chocolate to set at room temperature for 20 to 25 minutes, or place in the refrigerator for 10 minutes to speed up the process.

Add the finishing wave (optional)

Once the chocolate is almost set but not fully firm, drag a fork across the surface in a gentle wave pattern. This creates the classic decorative finish seen on traditional florentines and gives the chocolate base a slightly textured appearance.

Tips for the Best Mary Berry Florentines Recipe

01 Why did my florentines spread too thin and burn at the edges?

The caramel mixture was likely too hot when spooned onto the trays. After removing the pan from the heat, allow the mixture to cool for two to three minutes before portioning, so it holds its shape slightly better before the oven heat takes over.

02 Why are my florentines sticky and soft rather than crisp once cooled?

Soft florentines are usually underbaked. They need to reach a deep, even golden colour across the whole surface, not just at the edges. Return them to the oven for a further two minutes if they still look pale at the end of the suggested time.

03 How do I stop the chocolate base from cracking when I bite into a florentine?

Cracking happens when the chocolate layer is applied too thick. Spread a thin, even layer of no more than 2 to 3mm across the base. A thinner coat sets more flexibly and holds together when the biscuit is handled or eaten.

04 Why do my florentines look uneven and irregular in shape after baking?

Shape the warm biscuits while they are still pliable, within the first two minutes of coming out of the oven. Use a round cutter or a palette knife to nudge the edges into a circular shape. Once they cool and harden, reshaping is not possible without breaking them.

05 My florentines are welded to the baking paper and tearing when I lift them off. What went wrong?

The florentines were lifted too soon. Allow them to rest on the tray for a full five minutes after coming out of the oven. As the caramel cools, it firms and naturally releases from the paper. A thin palette knife slid carefully underneath helps as well.

Serving Suggestions

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Arrange on a tiered cake stand alongside finger sandwiches and scones for a classic British afternoon tea.

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Pair with a strong cup of Assam or Earl Grey tea, where the tannins contrast nicely with the sweet caramel and dark chocolate.

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Serve alongside a small scoop of good-quality vanilla ice cream for a dinner party dessert plate that requires almost no assembly.

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Layer in a gift tin between sheets of greaseproof paper and present at Christmas or as a thank-you gift, where the dark chocolate base stays firm and the biscuits stack safely.

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Crumble a broken florentine over a bowl of thick Greek yoghurt with a drizzle of honey for a textured, less formal dessert or indulgent breakfast treat.

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Storage

Up to 5 Days

Room Temperature

Store in an airtight tin or container at cool room temperature, layered between sheets of greaseproof paper, for up to five days.

Up to 2 Weeks

Refrigerator

Place in a sealed container in the refrigerator for up to two weeks. The cool temperature keeps the chocolate base firm and the caramel crisp. Remove from the fridge 15 minutes before serving so the chocolate softens slightly and the full flavour comes through.

Up to 3 Months

Freezing

Freeze florentines in a single layer on a baking tray until solid, then transfer to a freezer-safe container with layers of greaseproof paper between each biscuit, and keep for up to three months. Defrost at room temperature for 30 to 40 minutes before serving.

Nutrition

Calories

145

kcal per serving

16g

Carbohydrates

Protein

Fat

3.5g

Saturated Fat

18mg

Sodium

Nutrition values are estimates based on one florentine and may vary depending on the specific ingredients used, brand choices, and the exact size of each biscuit.

FAQs

01 Can I use milk chocolate instead of dark chocolate for the base?

Milk chocolate works well if a sweeter, less intense finish is preferred. Bear in mind that milk chocolate has a lower melting point and sets slightly softer at room temperature, so storing the finished florentines in a cool place is especially important when using it.

02 Can I make Mary Berry Florentines ahead of time for a party or event?

These biscuits are an excellent make-ahead option. Bake and coat them up to five days in advance, then store in an airtight tin at room temperature. The caramel and chocolate actually firm up and improve in texture after the first 24 hours, making them ideal for batch baking before a gathering.

03 Can I swap the glacé cherries for a different dried fruit?

Dried cranberries, finely chopped dried apricots, or sultanas all work in place of glacé cherries. Cranberries add a pleasant tartness that balances the sweetness of the caramel, making them a popular alternative. Whichever fruit is used, chop it finely so the florentines spread evenly during baking.

04 Can I double this florentines recipe to make a larger batch?

The recipe doubles well. Simply multiply all ingredients by two and work in batches on lined trays, keeping the caramel mixture warm over a very low heat between batches so it remains pourable. Bake one tray at a time in the centre of the oven for the most even result.

05 Is this florentine recipe suitable for a gluten-free diet?

The recipe can be adapted by substituting the plain flour with a gluten-free plain flour blend in the same quantity. The small amount of flour used here acts as a light binder, and gluten-free versions behave very similarly during baking. Check that the chocolate used also carries a gluten-free label if this is important.

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Conclusion

This Mary Berry Florentines recipe produces around 14 to 16 biscuits, depending on how generously each spoonful is portioned. The caramel top is crisp and nutty with a slight chew from the dried fruit, while the dark chocolate base gives a clean, bittersweet finish that brings the whole biscuit together. They look far more elaborate than the effort involved, which makes them one of the most rewarding bakes in the home baker’s repertoire.

Whether baked as a festive gift, a tea party centrepiece, or a quiet weekend treat, these florentines deliver a consistent result every time provided the caramel is watched carefully and the biscuits are given room to spread. Give the recipe a go and share how they turned out in the comments below. If you enjoyed making these, you might also like the Mary Berry Treacle Tart Recipe for another classic British bake worth adding to your collection.