Walnut & Honey Florentines

This is a real crunchy florentine packed with nuts and dried apricot.

  • SERVES makes 16
  • PREP TIME 25mins
  • COOK TIME 50mins


75g (1/3 cup) caster sugar
115g (1/3 cup) honey
125ml (1/2 cup) thickened cream
150g slivered almonds
100g (1 cup) walnuts, roughly chopped
70g (1/2 cup) pistachios, halved
60g dried apricots, (see note) finely chopped
1 orange, zested
200g dark chocolate (70% cocoa solids), roughly chopped


1. Preheat oven to 160C. Stir sugar, honey and cream in a small saucepan until well combined, then place over medium heat. Bring to a boil, then boil for 10 minutes or until thick and dark golden.

2. Line an oven tray with baking paper. Place remaining ingredients, except chocolate, in a large bowl, then pour over honey mixture and stir well to combine. Spoon florentine mixture over the tray and leave for 3 minutes or until cool enough to handle. Pressing with damp hands, shape the mixture into a 15cm x 35cm rectangle (use the edge of a ruler to help form a perfect edge).

3. Bake for 22 minutes or until nuts are dark golden. Set aside for 10 minutes to cool and firm. Place a piece of baking paper over the top of the florentine, then top with a second oven tray. Flip florentine onto the second tray, remove baking paper and return florentine to oven for a further 10 minutes or until the top is no longer sticky. Cool to room temperature, then refrigerate until cool and firm. Trim florentine edges.

4. Place three-quarters of the chocolate in a heatproof bowl. Place the bowl over a saucepan one-third full with simmering water and stir until melted. Remove the bowl from the pan. Place the bowl over a second bowl 2cm deep with cold water and immediately add remaining chocolate and stir until melted and mixture is a spreadable consistency. Spread chocolate over florentine and refrigerate for 15 minutes or until set.

5. Cut florentine into wedges to serve.