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Florentine Biscuits

Florentine biscuits, also known as Florentines, are a type of biscuit that originated in the Italian city of Florence. The biscuits are made from a mixture of nuts, typically almonds, candied fruit, and honey, which is baked until it is crispy and caramelized. The traditional Florentine biscuit is round in shape and has a distinctive pattern of lines on the top, which is created by the way the mixture is spread on the baking tray before it is baked.

Florentine biscuits have a long history that can be traced back to the Renaissance period in Italy. It is believed that the biscuits were originally created by the court chefs of the Medici family, who were known for their love of fine food and their patronage of the arts. The biscuits were likely inspired by the abundance of almonds and other nuts that were grown in the Tuscan region, as well as the use of honey as a sweetener, which was common in many Italian dishes at the time.

Over the centuries, the recipe for Florentine biscuits has evolved and has been adapted by different regions and cultures. In France, the biscuits are known as “langues de chat” and are made with a mixture of almonds, sugar, and butter. In the UK, the biscuits are typically made with a mixture of almonds, candied orange peel, and sugar, and are often decorated with a glaze of chocolate or icing sugar.

Despite the variations in the recipe, Florentine biscuits are known for their delicate, light texture and their rich, nutty flavour. The almonds and other nuts give the biscuits a crunchy texture, while the honey and candied fruit add a touch of sweetness. The biscuits are often enjoyed as a dessert or a sweet snack, and are often served with tea or coffee.

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