• Makes 12
  • 30 minutes
  • Difficulty Medium
  • 11 Ingredients


A healthy and more nutritious spin on the traditional Florentine.

Ingredients (makes 12 biscuits)

  • 40g Butter
  • 60g Coconut sugar
  • 2 Tbs Agave syrup (or sweetner of choice)
  • 50g Flaked almonds
  • 50g Pepitas
  • 30g Dried cranberries (or goji berries)
  • 60g Buckinis
  • 1/4 tsp Cinnamon
  • 1/4 tsp Sea salt flakes
  • 1/4 cup Buckwheat flour (or spelt/besan/plain flour)
  • 100g Dark chocolate


  1. Preheat oven to 180 degrees celcius & line a baking tray with baking paper.
  2. Melt butter, sugar & agave syrup in a small saucepan, until dissolved. Remove from heat.
  3. Add almonds, pepitas, cranberries, salt & cinnamon. Mix well.
  4. Add flour & combine thoroughly.
  5. Spoon heaped teaspoons onto baking tray & flatten slightly with a spatula.
  6. Bake 10-12 minutes or until golden brown. Cool on tray.
  7. Once biscuits have cooled completely, melt the chocolate. Dip the under-side of each Florentine into the chocolate & leave it chocolate-side-up on a tray. Repeat for remaining biscuits, then place the tray into the freezer to set (about 10 mins).


NB: The biscuits will be very soft when you pull them out of the oven. Leave them to cool without trying to move them. They will harden on cooling. NB: Be careful not to put the biscuits too close together on the baking tray, as they will spread in the oven & you might end up with one gigantic Florentine instead of 12 individual ones. If this does happen, however, just use a sharp knife to cut or re-shape your biscuits while still hot (& before they cool & harden).

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