Decadent and to die for these are a special occasion treat!

Prep 0 mins
Cook 0 mins
Ready-in 0 mins


1 cup caster sugar
70 ml cream approximately 1/4 cup
75 g salted butter cubed
2 tablespoons maple syrup
200 g flaked almonds toasted
150 g Glacé cherries halved
2 tablespoons flour, (gluten free flour is okay too)
200 g dark chocolate optional


  1. Pre-heat the oven to 180°c and line 3 baking trays with baking paper.
  2. In a large saucepan, combine the sugar, cream, butter and maple syrup and bring to the boil.
  3. Allow to cook until the mixture turns golden brown.
  4. Add the almonds, cherries and flour and mix together quickly to coat in the buttery-sugar mixture.
  5. Place spoonfuls of the mixture on the baking trays, making sure you leave sufficient space in between each Florentine as they will spread quite a bit.
  6. Place the trays in the oven and allow to bake for 10-15 minutes until the cookies are a deep amber colour.
  7. Remove from the oven and allow to cool completely.
  8. Optional: Melt the chocolate and spread onto the back of each Florentine. Allow to set then store in the fridge until ready to eat.