CakeChristmas
CakeChristmas
Fine rectangular Florentine blades, amber network of almonds and small orange dice, some inverted blades showing a thin black face; no curved tile.
Suggestion for presentation

Chic & Elegant / Cookies & cupcakes

Almond and Orange Florentine Shards

A recipe by CakeChristmas / Updated on 30 October 2026.

The Florentine cooked in a thin plate, cut still flexible into narrow blades. Chocolate covers only one side of each blade.

Plate of 24 x 24 cm; 24 blades of 2 x 12 cm / The Florentine cooked in a thin plate, cut still flexible into narrow blades. Chocolate covers only one side of each blade.

12Indicative portions
30 minPreparation
17 minBaking
1 hour 30 minutesRest & Cooling
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The Florentine cooked in a thin plate, cut still flexible into narrow blades. Chocolate covers only one side of each blade.

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Original quantity: 12 servings.

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Preparation

  1. Heat to 170 °C. Place a 24 x 24 cm frame on a baking-resistant silicone mat, itself on a baking tray.
  2. Bring sugar, honey, cream and butter to a small boil for 2 minutes. Off the heat, incorporate almonds and orange. Spread regularly in the frame, in a layer of 4 to 5 mm before cooking.
  3. Cook for 12 to 15 minutes until amber caramel. Wait 2 to 3 minutes and then remove the frame with heat protection. Pre-cut the plate into two 12-cm strips and twelve 2-cm columns, with a slightly oiled knife.
  4. Chill for 45 minutes flat and then separate the blades. If they break, serve the splinters separately.
  5. Melt the chocolate slowly. Spread a thin layer under each blade with a spatula; freeze chocolate face up 45 minutes before turning over.

Preserve and Serve

7 days in an airtight box in a cool room.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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