Dessert

White Chocolate & Ginger Florentines Recipe

ByEthan Lark December 4, 2025December 4, 2025

Introduction

These white chocolate and ginger florentines are a delightful twist on a classic biscuit. Combining zesty orange, warming stem ginger, crunchy nuts, and a smooth white chocolate base, they offer a perfect balance of flavors and textures for any occasion.

The image shows several round cookies with a caramel nut topping layer that is golden brown with visible almond slices and a smooth, shiny white chocolate base layer, arranged neatly in a clear glass stand and inside a white box with white paper lining. The cookies' top layer has a sticky texture with nuts and caramel, while the base is flat and creamy white, providing a clear contrast between the two layers. The white box contains four cookies in a row tied with a bright red ribbon on a white marbled surface with soft light reflections, creating a festive and elegant look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

75g salted butter
75g light muscovado sugar
75g golden syrup
75g plain flour
75g stem ginger (about 4 balls), chopped
125g flaked almonds
50g pistachios, chopped
1 orange, zested
1-2 tsp sea salt flakes
White chocolate for coating

Instructions

Step 1: Preheat the oven to 180°C (160°C fan)/Gas Mark 4 and line two baking sheets with baking parchment.
Step 2: In a small saucepan over low heat, melt the butter, light muscovado sugar, and golden syrup together, stirring for 8–10 minutes until the mixture is smooth and well combined.
Step 3: Remove the pan from the heat and whisk in the plain flour until fully incorporated.
Step 4: Add the chopped stem ginger, flaked almonds, chopped pistachios, orange zest, and a pinch of sea salt flakes, mixing everything evenly.
Step 5: Using a tablespoon, scoop 10–12 portions of the mixture onto the prepared baking sheets, spacing them apart to allow spreading.
Step 6: Bake for 10 minutes until golden and bubbling, then cool on the trays for 2 minutes so they firm up enough to transfer to a wire rack. Let them cool completely.
Step 7: Repeat the scooping and baking process with any remaining mixture.
Step 8: Melt the white chocolate in a heatproof bowl over simmering water, ensuring the bowl doesn’t touch the water, or in the microwave in 30-second bursts, stirring in between.
Step 9: Turn the cooled florentines upside down on the wire rack and spoon the melted white chocolate onto their bases, spreading gently to the edges.
Step 10: Optional: use a fork to draw wavy lines in the chocolate while it is still soft for decoration.
Step 11: Leave the florentines to set completely in a cool room for about one hour before serving.

Tips & Variations

For a different nutty flavor, try substituting pistachios with chopped hazelnuts or walnuts.
If you like a spicier kick, increase the amount of stem ginger or add a pinch of ground cinnamon.
Use dark chocolate as an alternative coating for a richer contrast to the sweet florentines.
Make sure to space the florentines well on the baking tray as they spread while cooking.

Storage

Store the florentines in an airtight container at room temperature for up to two weeks. Keep them away from heat or direct sunlight to prevent the white chocolate from melting. To refresh their crunch, let them sit at room temperature for a bit before serving if stored in cooler conditions.

How to Serve

The image shows round cookies with two layers: a shiny, golden-brown nut and seed mix on top with a sticky texture, and a smooth, creamy white layer underneath. The cookies are arranged in a clear glass dessert stand with a gold base, stacked in a small pile, and also placed neatly inside a white box lined with white paper. A bright red ribbon weaves through the box, adding a pop of color. The whole scene is set on a white marbled surface with a plain blue background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can. Just add a little extra sea salt (about ¼ tsp) to the mixture to balance the flavors.

How do I prevent the florentines from sticking to the baking tray?

Line your baking trays thoroughly with parchment paper or a silicone baking mat. This creates a non-stick surface and makes transferring the florentines easier.