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Nadiya Hussain’s Ginger and Almond Florentines

Nadiya Hussain's half chocolate-dipped florentines, as featured in her BBC2 series, Nadiya Bakes, combine orange, ginger and almond and make for a brilliant edible gift.

From the book

Nadiya Hussain

Introduction

Brandy snap meets biscuit meets toffee, these are delicious to have lying about the house for a sweet treat, but even better wrapped and given away as a present. Laced with chopped crystallized ginger, sliced almonds and a hint of orange zest, they’re finally dipped in chocolate to add to the party in your mouth!

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Ingredients

50g unsalted butter, softened, plus extra for greasing the trays
50g soft brown sugar
50g golden syrup
50g plain flour
75g crystalized ginger, finely chopped
50g sliced almonds
1 orange, zest only
200g dark chocolate
65g white chocolate

Method

Prep time: 25 minutes, plus setting. Cook time: 15 minutes.

Start by preheating the oven to 200°C/fan 180°C/ gas 6. Line and very lightly grease three baking trays.

To make the florentines (and these are so easy I think you will be making them again), place the butter and sugar in a medium pan along with the golden syrup and heat until the sugar has dissolved and there are no more granules.

Take off the heat and add the flour, ginger, almonds and zest and mix to thoroughly combine.

Take teaspoons of the mixture and pop six equal mounds on each tray, leaving plenty of room for them to spread. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready to take out. They are still fragile when very hot, so will need to rest for about 5 minutes before you even think about moving them.

Have a cooling rack ready and gently, using a palette knife, take them one by one to cool on the rack. Once they have cooled completely they are ready to dip. Now, traditionally they have one side covered in chocolate, but that doesn’t agree with me – where am I supposed to hold it without getting melted chocolate all over my fingers? So I like to half dip. No messy fingers and I get to taste the florentines two different ways.

So, melt the chocolates in separate bowls. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls.

Take each round and dip half in, then pop out and leave to set on the tray with baking the paper that they baked on initially. Leave the chocolate to set and they are ready to eat!

Reviews

5 out of 5 stars

3 Ratings

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4 Comments

    default user avatar Leanne Hasluck

    Fantastic recipe
    I used crystallised orange peel instead of fresh n they where delicious
    My daughter even replaced some ginger n put corn flakes n they where delicious

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    default user avatar Jane H

    I love these, but I burned the first batch because the listed oven temperature is too high. I’m in the US. 200 degrees celsius is nearly 400 degrees F. Baking for 8 minutes at this temperature turned the edges to charcoal. I made a second batch at 350 degrees (180 C) and they turned out perfectly. Delicious! Please fix the recipe for those of us in the US. I went back to Mary Berry’s recipe in order to find the correct temperature. Thanks!

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    default user avatar The Happy Foodie Team

    Hi Jane,

    Were you using a fan oven? The recipe does advise reducing the oven temperature to 180 for fan ovens.

    The Happy Foodie Team

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    default user avatar Lolly G

    These are so addictive! No sooner are they made .. they are gone! Winner with family I have made several times. Well done Nadiya!

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From the book: Nadiya Bakes

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