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Raspberry Pistachio Almond Florentines

Raspberry Pistachio Almond Florentines

Chocolate coated pistachio almond florentines, simple to make - perfect for a special occasion.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 25 minutes
Servings 30 florentines
Calories 110kcal


  • 125 g flaked almonds (1 ½ cups)
  • 75 g pistachios (⅔ cup)
  • 50 g dried cranberries (½ cup)
  • 3 tablespoons freeze dried raspberries
  • 25 g unsalted butter (~2 tablespoons)
  • 90 g caster sugar (~½ 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.
    125 g flaked almonds, 75 g pistachios, 50 g dried cranberries, 3 tablespoons 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.
    25 g unsalted butter, 90 g caster sugar, 15 g plain flour
  • Add the cream and beat with a whisk until you have a smooth consistency.
    150 ml double cream
  • 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. 
    200 g dark chocolate, freeze dried raspberries and edible rose petals


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


Calories: 110kcal | Carbohydrates: 9.9g | Protein: 1.9g | Fat: 7.4g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3.1g | Cholesterol: 5.1mg | Sodium: 1.7mg | Potassium: 98mg | Fiber: 1.4g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 0.2mg | Calcium: 20.1mg | Iron: 0.1mg