The perfect blend of chocolate and caramel flavours make these crispy biscuits an irresistible treat.  the history of this classic little biscuit is fascinating.

Its name is misleading, the biscuit, didn’t originate in Florence, and they’re not even Italian!

It’s France’s pastry chefs at the palace of Versailles that we probably should be thanking for dreaming up these decadent little Christmas treats.

The Italian link appears to be the French Queen, Catherine de Medici, who did actually origionally come from Florence in Italy.

The thinking is that in the seventeenth-century French monarchs commissioned the chefs at the palace to create and name a new biscuit as an token of their admiration of, the Medici family.

The ingredients are further proof if we need it of their French-ness.

The mixture of cream, sugar, butter, and flour, fruits and nuts are fundamentally French.

Another clue is the key blending of butter and flour, a basic roux, used to form the base structure of the biscuit.

Traditionally they are made with a combination of nuts and fruit (most commonly almonds and hazelnuts, sugar, glacé cherries), honey, and butter, and chocolate is used as a coating on the bottom.

Florentines are perfect for dunking.

The biscuits are often served during the festive Christmas season, and a popular gift item.

If I have tempted you to try making here is my recipe