Almond Florentines

But before I tell you about my recipe, do you know their history?

Despite their Italian-sounding name, florentines are not necessarily from Florence. Their true origin remains rather mysterious. Several trails lead toward France, Switzerland or Germany. One thing is certain: this little confection crossed borders to become a favorite among lovers of chocolate and nuts.

And I understand them completely.

What I have always loved about florentines is that absolutely delicious combination of almonds, candied fruit, delicately caramelized sugar — slightly tender under the tooth — and that layer of chocolate that lifts the whole thing.

In the mouth it is a real festival of textures and flavors. A little crunch, a touch of chew, the perfume of candied fruit and the richness of the chocolate… for me it is pure delight.

So inevitably, a question had been turning over in my mind for a long time: how do you recreate this small marvel in a fully plant-based, gluten-free version, without losing what makes a true florentine so charming?

For the gluten-free part the challenge seemed relatively simple, since traditional florentines do not necessarily contain flour. But the plant-based part was another story.

Classic recipes often call for butter, cream and sometimes honey — ingredients that contribute to that very particular texture, at once caramelized, crisp and slightly melting.

How do you replace them while keeping the taste, the hold and above all the pleasure of eating them?

That is precisely what made me want to take it on.

After my research, my attempts and a few adjustments, I ended up with florentines I am particularly proud of.

I found everything I love about this little sweet: the almonds, the candied fruit, that characteristic texture and, of course, the chocolate that completes it.

And what pleases me most is that, eating them, nobody would suspect this is a fully plant-based, gluten-free recipe.

That is exactly what I am after when I rework a traditional pastry: recovering the sensations and pleasures of the original without the feeling of having to give anything up.

So today I am particularly happy to pass this recipe on to you. I hope it finds its place among your favorite small sweets, with coffee, with tea, as a gift or simply for the pleasure of it.

And above all, what a joy it would be to find these florentines on your tables.