CakeChristmas
CakeChristmas
The Florentines cook in small rectangular plates. Two chocolate wedges contrast with the caramelized almonds and leave the openwork center visible.
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Manga & Chibi / Cookies & cupcakes

Florentines manga frames

A recipe by CakeChristmas / Updated on 30 October 2026.

The Florentines cook in small rectangular plates. Two chocolate wedges contrast with the caramelized almonds and leave the openwork center visible.

About twenty small caramelized rectangles of 5 x 7 cm / Creamy caramel, cooking in imprints then chocolate

10Indicative portions
40 minPreparation
26 minBaking
1 hRest & Cooling
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The Florentines cook in small rectangular plates. Two chocolate wedges contrast with the caramelized almonds and leave the openwork center visible. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 10 servings.

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Preparation

  1. Heat the oven to 170 °C. Put sugar, honey, cream and butter in a saucepan; bring to a small boil for 2 minutes while stirring.
  2. Off the heat, incorporate almonds and orange. Line a baking tray with silicone-coated baking paper. Use a small 5 × 7 cm frame as a template to spread thin, even portions of the mixture, removing the frame before baking. Form about twenty rectangles and space them at least 3 cm apart. Cook in two batches if necessary: the appliance spreads a little.
  3. Cook 10 to 13 minutes per batch until amber caramel. At the exit, gently return the edges with a spatula if necessary, without touching the caramel. Allow to cool completely on the plate.
  4. Melt the chocolate and finely coat the underside of each Florentine. Let chocolate side up, then return. With the remaining chocolate, cover two opposite corners for only about 1 cm; the caramel and almonds remain mostly visible.
  5. Allow to freeze for 45 minutes in a cool room before storing away from moisture.

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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