March 29, 2021

Ginger Florentines

Recipe: Catherine & John Pawson

Prep Time: 10 minutes

Total Time: 30 minutes

Try this Ginger Florentines recipe from the new cookbook, Home Farm Cooking.

This recipe is a refined twist on the traditional Florentine, by the inspirational chef Sally Clarke. Studded with almonds, hazelnuts, crystallized ginger and sultanas (golden raisins) they are a delicious nutty treat to serve alongside a fresh fruit salad or simply to eat on their own.


  • 75 g/2 3⁄4 oz. (1⁄2 cup) hazelnuts
  • 35 g/1 1⁄4 oz. (2 1⁄2 tbsp) unsalted butter
  • 90 mL/ 3 fl oz. (6 tbsp) heavy cream
  • 60 g/2 oz. (1⁄4 cup) caster sugar
  • 100 g/3 1⁄2 oz. (1 cup) slivered almonds
  • 55 g/2 oz. crystallized ginger, coarsely chopped
  • 30 g/1 oz. (3 1⁄2 tbsp) sultanas (golden raisins)
  • 1 tsp all-purpose flour


Yield: Makes 12 florentines

  1. Preheat the oven to 180°C/350°F/Gas Mark 4 and line a baking sheet with parchment paper.
  2. Spread out the hazelnuts on a baking sheet and roast in the oven for 5–10 minutes until the skins start to flake away. Remove from the oven and leave to cool, then rub gently in a clean cloth. Discard the skins and coarsely chop the nuts.
  3. Slowly bring the butter, cream and sugar to the boil in a saucepan. Add the remaining ingredients, mixing gently but thoroughly.
  4. Using a tablespoon, spoon out 12 mounds onto the lined baking sheet, leaving plenty of space for the Florentines to expand and bake in the oven for 8–10 minutes until golden. Remove from the oven, allow to cool and serve.

Gilbert McCarragher


Recipes reprinted from Home Farm Cooking, by Catherine and John Pawson. © 2021 Phaidon Press.