3 Easy to Make Florentine Recipes

October 06, 2020

Florentine Cookies using Bienetta

1.) Broken Chocolate Florentine Style

Chocolate bark with Bienetta


2.47 oz (70g) Almonds, shaved
1.60 oz (30g) Almonds, slivered
1.23 oz (35g) Decoration Cherries, candied, roughly chopped
4.76 oz (135g) Bienetta (DRE 033518 6)
8.82 oz (250g) Couverture, dark



  1. Baking temperature: approx. 200°C
  2. Baking time: approx. 10 min.
  3. Mix almonds, chopped Decoration Cherries and Bienetta, bake in a baking tray. Temper couverture, pour on another baking tray and place cooled Florentine plate on top.
  4. Break Chocolate into pieces of any size
  5. Recipe yields 1 tray 30 x 20 cm


2.) Florentine Cookies

Florentine cookies with Bienetta


10 pieces, 10 cm in diameter

125 g Bienetta (Florentine Mix) (DRE 33518 6)
125 g Almonds, slivered
300 g Dark Chocolate Couverture



Baking temperature: approx. 200° C

Baking time: approx. 8-10 minutes

1.) Mix Bienetta with almonds

2.) Fill into oiled rings or silicone molds and bake.

3.) After cooling, coat with tempered couverture. 


3.) Nutcracker Cookies

Nutcracker cookies with Bienetta


10 pieces, 10 cm in diameter

  Shortcrust Pastry, as desired
400 g Hazelnuts, peeled
200 g Bienetta (DRE 33518 6)
Chocolate Couverture, if desired



Baking temperature: approx. 200° C. Baking time: approx. 10 min.

1.) Bake shortcrust pastry lightly if desired.

2.) Put Hazelnuts in rings or silicone molds, sprinkle on Bienetta, and bake.

Tip: Garnish with chocolate couverture if desired.