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+ servings

Florentine Biscuits

These Florentine Biscuits are delightful cookies topped with a buttery glaze, almonds, cherries and then coated with melted chocolate.

Course Dessert
Cuisine Western
Keyword Christmas cookies
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 30
Calories 154 kcal
Author sanna


For the Biscuits

  • 175 grams salted butter softened
  • 85 grams light brown sugar
  • 1/2 tsp vanilla
  • 225 grams all-purpose flour plus more for dusting
  • 1/4 tsp ground cinnamon

For the Florentine Topping

  • 1/4 cup butter
  • 1/4 cup light brown sugar
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour
  • 75 grams maraschino cherries about 10-14 pieces, chopped
  • 3/4 cup flaked almonds
  • 150 grams dark chocolate chopped


Make the biscuits

  1. In a mixing bowl, beat together butter, sugar, and vanilla until creamy. Add the flour and the cinnamon and use a spatula to incorporate them into the ingredients, stirring until the mixture is moist enough to form a soft ball of dough.

  2. Wrap the ball of dough in plastic. Chill in the fridge for one hour.

Make the Topping

  1. In a saucepan, melt together butter, sugar, and salt. Turn off heat and stir in the flour until dissolved. Stir in almonds and the cherries. Set aside. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

Assemble Florentine Biscuits and Bake

  1. On a floured surface, roll the dough into 1/8 inch thickness. Use a cookie cutter that is 2 and 1/2 inches in diameter and cut out as many circles as you can. Gather remaining dough and roll again to the same thickness and cut out more circles until all the dough is used up.  Place every circular dough on prepared baking sheets, giving them about an inch space in between.

  2. Spoon the topping into each dough until all the topping is used up. Bake in the preheated oven for 12 minutes or so, until the topping is melted and the biscuits golden. Let cool.

  3. In a microwave-safe bowl, melt the chocolate in the microwave. Heat it for 15 seconds at a time until chocolate is shiny. Stir chocolate to melt completely.

    Dip each cooled biscuit until about 1/4 of the circle is covered. Place each biscuit back on the baking tray until the chocolate is set. Store in tightly covered container for up to 3 days.

Recipe Notes

  • Use an offset metal spatula to transfer the cut-out biscuits dough from your rolling surface to the baking sheets.
  • As you melt the chocolate in the microwave, note that it will not completely melt into a fluid state right away. The chocolate surface will be shiny but will still hold its shape. Stir it immediately to melt it completely.



Recipe adapted from BBC Good Food

Nutrition Facts
Florentine Biscuits
Amount Per Serving (1 biscuit)
Calories 154 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 17mg6%
Sodium 78mg3%
Potassium 71mg2%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 196IU4%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.