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A large, flat biscuit made with nuts, honey and sometimes candied fruit. When baked, florentines are coated on one side with chocolate, and fork tines or a pastry comb is run through the soft chocolate to create a wavy pattern. In French cooking, the term à la florentinerefers to dishes, usually fish or eggs, cooked with spinach and served with a cheese sauce. In Italian cooking, the term alla fiorentina denotes that the dish is a speciality of Florence.