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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Florentine Squares combine a buttery shortbread base with a rich almond topping. The shortbread is creamed to perfection, rolled out, and baked until lightly golden. The Florence topping, made with almond flakes, honey, and cream, is cooked until thickened and bubbling. Once layered and baked again, the squares are flipped, cut while warm, and cooled to achieve a crisp texture. A delightful treat for almond lovers!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Cream butter and icing sugar until light and smooth.
Add beaten egg and mix well.
Sift in plain flour and baking powder. Mix until soft dough forms.
Roll out the dough into the size of your pan (12” x 12”) between two pieces of parchment paper. Poke holes in the dough with a fork.
Place the dough into the fridge for 20 minutes.
Bake the dough at 200°C for 15–20 minutes or until lightly golden.
In a saucepan, melt butter, sugar, honey, and whipping cream over low heat.
Turn to medium-low heat. Once bubbling slightly, turn off the heat.
Stir in almond flakes. Mix until the melted mixture thickens and coats the almond flakes well.
Spread the topping evenly over the pre-baked shortbread base.
Return to oven and bake at 200°C for another 20 minutes, until golden brown.
Watch carefully as the topping can brown quickly.
Remove and let cool slightly.
Flip it over and cut into squares while still warm.
Allow to cool completely to crisp up.
Use parchment paper to roll out the dough evenly without sticking.
Keep an eye on the topping during the final bake to prevent over-browning.
Cut the squares while warm to avoid cracking the topping.
Can I use a different type of nut for the topping?
Yes, you can substitute almond flakes with other nuts like pecans or walnuts, but the texture and flavor may vary.
What can I use instead of honey?
You can use maltose syrup or even maple syrup as a substitute for honey.
How do I prevent the topping from browning too quickly?
Keep a close watch during the final bake and reduce the oven temperature slightly if needed.
Can I make the shortbread base ahead of time?
Yes, you can bake the shortbread base a day ahead and store it in an airtight container until ready to assemble.
What size pan should I use?
A 12” x 12” pan is recommended for this recipe.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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