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Raspberry Pistachio Almond Florentines

Raspberry Pistachio Almond Florentines

Course Dessert
Cuisine British
Prep Time 10 minutes
Total Time 25 minutes
Servings 30 florentines
Calories 113kcal
Author Eat Love Eat


  • 125 g flaked almonds (1 1/2 cups)
  • 75 g pistachios (2/3 cup)
  • 50 g dried cranberries (1/2 cup)
  • 3 tablespoons freeze dried raspberries
  • 25 g unsalted butter (~2 tablespoons)
  • 90 g caster sugar (~1/2 cup)
  • 15 g plain flour (1 tablespoon)
  • 150 ml double cream (10 tablespoons)
  • 200 g dark chocolate (7 ounces)
  • freeze dried raspberries and edible rose petals to decorate


  • Preheat oven to 190C (375F).
  • Lightly crush the flaked almonds and chop the pistachios. Roughly chop the cranberries. Place in a small bowl along with the freeze dried raspberries.
  • Melt the butter and sugar together in a heavy-based saucepan - don't take this too far, you don't want browned butter here! Add the flour and stir together to form a kind of roux.
  • Add the cream and beat with a whisk until you have a smooth consistency.
  • Stir in the nuts, cranberries, freeze dried raspberries and a big pinch of salt (if liked). 
  • Place teaspoonfuls of the mixture onto lined baking sheets - ideally using a non-stick baking mat. I'd reckon on about 6-8 max per sheet. 
  • Bake for 10-12 minutes until just golden brown. The florentines should have flattened out. Let them cool briefly on the baking sheet before transferring to a cooling rack to cool completely.
  • Melt the dark chocolate and spoon some over the back of each florentine so that you have a nice thick coating. Finish by sprinkling with more freeze dried raspberries or edible rose petals and leave to set. 


Recipe slightly adapted from Nigella's How to be a Domestic Goddess (affiliate link). 


Calories: 113kcal