Another pantry clean-out led me straight to this baklava florentines recipe, and honestly, it was one of the best little kitchen challenges I have given myself in a while. You know the kind of clean-out I mean: half-used packets tucked behind jars, a handful of nuts in one bag, a few dried fruits in another, and just enough of everything to inspire something sweet.
After cooking with leftover ingredients from the fridge and pantry recently, I decided to keep going and see what else I could create without buying anything unnecessary. As long as the ingredients were still fresh and within their use-by date, they were fair game. It is amazing how much inspiration can come from a nearly forgotten packet of slivered almonds.
The moment I spotted those almonds, I knew I wanted to make florentines. I cannot remember the last time I enjoyed these crisp, chewy, chocolate-dipped biscuits. It may have been close to twenty years, which makes this version feel even more special.
Classic florentines are already a beautiful treat, but I wanted to give mine a Greek-inspired twist. Instead of keeping them completely traditional, I used the warm spices I normally associate with baklava: cinnamon, nutmeg and cloves. If you know my cooking style, you will not be surprised by the cinnamon. It is one of my favourite spices, and it works beautifully with honey, almonds and dark chocolate.
These baklava florentines are not meant to be a strict, traditional version of the biscuit, and that is exactly what makes them fun. They combine slivered almonds, honey, raisins, raw shredded coconut and a fragrant baklava-style spice mix. Once baked, the florentines are finished with a layer of melted dark chocolate mixed with a little coconut oil for a smooth, glossy coating.
I will admit that I was slightly sceptical at first. Florentines can be delicate, and I was not completely sure this mixture would hold together in the oven. But it worked. The biscuits baked into golden, nutty rounds with crisp edges and a chewy centre. If you prefer a crunchier florentine, you can leave them in the oven a little longer, keeping a close eye on the edges so they do not over-brown.
The result is a sweet, spiced almond biscuit that tastes somewhere between a chocolate florentine and a small bite of baklava. The honey brings sweetness, the spices add warmth, the raisins offer chewiness, and the dark chocolate gives just the right amount of richness. They are simple, satisfying and a lovely way to use pantry ingredients creatively.
Serve these baklava florentines with Greek coffee, strong black coffee or even a cup of tea. They are perfect as an afternoon treat, a small dessert, or something homemade to share with friends. Once the chocolate has set, store them carefully in an airtight container, especially if your kitchen is warm.
Baklava Florentines Recipe
Makes 12
Ingredients
- 1 ¾ cups slivered almonds
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ cup raisins
- ¼ cup raw shredded coconut
- ¼ cup honey
- 1 egg white
- 1 tablespoon coconut oil
- 100 grams dark cooking chocolate
- 1-2 tablespoons coconut oil
Instructions
- Preheat your oven to 180°C and line a baking tray with baking paper.
- In a large bowl, combine the slivered almonds, cinnamon, nutmeg, cloves, raisins, shredded coconut, honey, egg white and 1 tablespoon of coconut oil. Stir well until the mixture is evenly coated and begins to hold together.
- Scoop heaped tablespoons of the almond mixture onto the prepared baking tray. Use the back of a spoon to flatten each portion gently and shape it into a neat circle. Leave a little space between each florentine.
- Bake for 15-20 minutes, or until the florentines are golden and browned around the edges. Allow them to cool completely on the tray before moving them, as they will be delicate while warm. Once cooled, transfer them carefully to a cake rack.
- Melt the dark cooking chocolate and mix it with 1-2 tablespoons of coconut oil until smooth. Using a spatula, spread the chocolate mixture over the flat side of each florentine, making sure it is well covered. Allow the chocolate to set before serving.
These chocolate baklava florentines are wonderfully aromatic, lightly chewy and full of almond flavour. They are a great reminder that a few simple pantry ingredients can become something memorable with a little imagination.
