Dutch Florentines

Recipe

Dutch Florentines

Stroopwafel Florentines: A Dutch Twist on an Italian Classic

4.8 out of 5

In the context of Dutch cuisine, these Stroopwafel Florentines are a delightful adaptation of the traditional Italian Florentines. The combination of crunchy almonds, sweet dried fruits, and a caramel-like stroopwafel filling creates a unique and irresistible treat that perfectly blends the flavors of Italy and the Netherlands.

Jan Dec
Dessert› Cookie› Florentines
European cuisine› Mediterranean cuisine› Italian cuisine
European cuisine› Western European cuisine› Dutch cuisine

Preparation time

30 minutes

Cooking time

10-12 minutes

Total time

40-42 minutes

Yields

Makes approximately 20 Florentines

Preparation difficulty

Medium

Suitable for

Vegetarian, Nut-free (if stroopwafels without nuts are used), Soy-free, Egg-free, Halal

Allergens

Almonds, Wheat (in stroopwafels), Milk (in butter and cream)

Not suitable for

Vegan, Gluten-free (contains all-purpose flour), Dairy-free, Paleo, Keto

Ingredients

While the original Italian Florentines are typically made with honey and almonds, this Dutch adaptation incorporates the iconic stroopwafel, a thin waffle cookie filled with caramel syrup. The addition of stroopwafels adds a distinct Dutch flavor and a delightful chewiness to the Florentines. We alse have the original recipe for Florentines, so you can check it out.

Nutrition

  • Calories: 150 kcal / 628 KJ
  • Fat: 9g (Saturated Fat: 4g)
  • Carbohydrates: 17g (Sugar: 11g)
  • Protein: 2g
  • Fiber: 1g
  • Salt: 0.1g

Preparation

  1. 1.
    Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. 2.
    In a large bowl, combine the sliced almonds, dried cranberries, chopped dried apricots, chopped candied orange peel, and crushed stroopwafels.
  3. 3.
    In a saucepan, melt the butter over medium heat. Add the sugar, heavy cream, honey, flour, vanilla extract, and salt. Stir until the mixture is smooth and well combined.
  4. 4.
    Pour the caramel mixture over the dry ingredients and mix until everything is evenly coated.
  5. 5.
    Drop spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each spoonful slightly with the back of a spoon.
  6. 6.
    Bake for 10-12 minutes, or until the edges are golden brown.
  7. 7.
    Remove from the oven and let the Florentines cool completely on the baking sheet before transferring them to a wire rack to cool completely.

Treat your ingredients with care...

  • Stroopwafels — Crush the stroopwafels into small pieces, but not too fine, to maintain some texture in the Florentines.
  • Candied orange peel — If you can't find candied orange peel, you can substitute with candied lemon peel or omit it altogether for a slightly different flavor profile.

Tips & Tricks

  • For extra flavor, you can lightly toast the sliced almonds before adding them to the mixture.
  • Make sure to let the Florentines cool completely before removing them from the baking sheet to ensure they hold their shape.
  • Store the Florentines in an airtight container to maintain their crispness.

Serving advice

Serve these Stroopwafel Florentines as a delightful accompaniment to a cup of coffee or tea. They also make a lovely addition to a dessert platter or can be enjoyed as a sweet treat on their own.

Presentation advice

Arrange the Stroopwafel Florentines on a serving platter or in a decorative tin for an elegant presentation. You can also drizzle melted chocolate over the top for an extra touch of indulgence.

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