Gin-Soaked Cherry Florentines with Dark Chocolate
Delicate, lacy, and irresistibly crisp, these Gin-Soaked Cherry Florentines offer a sophisticated twist on the classic Italian confection. Each bite features the bright notes of botanical gin paired with tart cherries and a decadent dark chocolate base.
- Prep
- 15 min
- Bake
- 12 min
- Serves
- 4
- Level
- Medium
- Per serving
- 480 kcal
Method
Place the chopped dried cherries in a small bowl and pour over the gin. Allow them to soak for at least 2 hours, or overnight for the best flavor infusion.
Preheat your oven to 180°C (350°F) and line two large baking sheets with silicone mats or high-quality parchment paper.
In a small saucepan over low heat, melt the butter, sugar, and golden syrup together until the sugar has completely dissolved. Do not let it boil.
Remove the pan from the heat and stir in the flour, flaked almonds, and the gin-soaked cherries (including any remaining liquid in the bowl).
Place level teaspoons of the mixture onto the prepared baking sheets, spaced at least 10cm apart, as they will spread significantly into thin discs.
Bake for 8-10 minutes or until the cookies are a deep golden brown. Let them cool completely on the tray until they are firm and crisp.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Spread a thin layer of chocolate onto the flat underside of each cooled Florentine.
Use a fork to draw a wavy pattern in the chocolate as it begins to set, then place them chocolate-side up on a wire rack until fully hardened.
Notes from the kitchen
Ensure your almonds are crushed slightly so they don't create large bumps, allowing the cookie to spread evenly.
If the cookies lose their shape while baking, use a round cookie cutter to gently 'scoot' the edges back into a perfect circle while they are still hot.
Use a high-quality London Dry gin with heavy juniper notes to ensure the flavor carries through the baking process.
Store in an airtight container with parchment paper between layers to prevent the chocolate from sticking or the cookies from softening.
