Turkish Delight Florentines

Turkish Delight Florentines


50g unsalted butter
125ml cream (45 per cent fat)
125g caster sugar
440g flaked almonds
60g plain flour
300g best quality dark chocolate
8 pieces rose water Turkish delight, finely chopped


Preheat the over to 160°C (gas 3)

Grease baking trays and line with baking paper. In a small, heavy-based saucepan, bring the butter, cream and sugar to the boil.

Remove from the heat. Allow to cool slightly then stir in the almonds and flour. Drop teaspoonfuls onto the baking trays, leaving plenty of room between each one for spreading. Flatten slightly with a wet fingertip. Bake for 8–10 minutes, until the biscuits are a light golden brown. If you like, at this stage you can cut the biscuits into neat circles with a pastry cutter, before returning them to the oven to finish cooking. Bake biscuits for a further 8 minutes until they are a deep golden brown.

Remove from the oven and, while they are still warm, scatter with the pieces of Turkish delight. (Alternatively, scatter the Turkish delight onto the melted chocolate before it sets.) Once the biscuits are cool and firm, transfer them to a wire rack. Melt the chocolate and brush a thick coat onto the fl at sides of the biscuits. Use a fork to create the traditional wavy pattern.

Turkish Delight Florentines is taken from Greg and Lucy Malouf’s book Saraban: A Chef’s Journey Through Persia, which can bepurchased through Hardie Grant Books.

These recipes are the result of 40-years of eating, talking and experimenting with families and friends. The influences of my grandmothers, mother, sister-in-law and sister-in-law’s mother as well as countless other colleagues and mentors are visible in my books.
I hope these recipes encourage you to learn about and use ingredients which are close to my heart.
– Greg Malouf.

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