Recipe courtesy of Rudolf Rosier


  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 10 servings
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5 ounces sugar

5 ounces butter

1 1/2 ounces honey

1 3/4 ounces whipping cream

6 ounces almonds, finely chopped

1-ounce candied orange rind, chopped

3/4-ounce bread flour

1/2-ounce vanilla

1/4-ounce salt

Pastry cream, optional, see Cook's Note*

Melted Chocolate, optional, see Cook's Note*


  1. Preheat oven to 400 degrees F.
  2. Combine the sugar, butter, honey, and whipping cream in a saucepan. Bring ingredients to a boil. Remove from heat and add the almonds, candied orange rind, bread flour, vanilla, and salt. Mix all ingredients.
  3. Spoon mixture by tablespoons, 3 inches apart, onto a greased or paper-lined pan.
  4. Bake for 10 minutes. Roll cooled Florentines into desired shapes.

Cook’s Note

Chef Rosier suggests filling Florentines with pastry cream and dipping the tips in chocolate.

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