Double Chocolate Loveliness

Double Chocolate Almond Florentines – yes, that’s correct. THEY ARE GLUTENFREE TOO!

Who ever said that you can’t have your cake and eat it? Eh?


  • 1 cup of sliced almonds
  • 1 Large egg white
  • 1/3 cup icing/ confectioners’ sugar
  • ¼ tsp vanilla
  • White and dark chocolate for drizzling
  • Fleur de sel salt for garish


  1. Preheat oven 180 degrees Celsius. Prepare baking sheet.
  2. Medium bowl combine almonds, egg white, icing sugar and vanilla. Stir gently – do not crush the almonds.
  3. Spoon mixture into 1inch balls onto baking sheet. Make sure they are 4inches apart before flattening the balls into discs. TIP – Use fork dipped in cold water to squash if they become sticky.
  4. Make sure there is approx. 1 inch between discs.
  5. Bake 20-25mins until golden brown. If they are slightly smaller they could cook take 15minutes. I recommend checking after 15mins.
  6. Remove and place on cooling tray. Wait for 5-10minutes until dipping or decorating
  7. For a chocolate base (either white or dark chocolate), fill a basin of hot water and place a bowl of chocolate into the basin. Allow to melt then dip Florentines into the melted mixture.
  8. Decorate top with left over chocolate. Sprinkle icing sugar on top for added sugar hit or Fleur de Sel for sweet and savoury combination.


Christmas creativity.

Gluten free style…

Replace flour with sugar?

Being gluten intolerant really does put a large strain on baking. It’s surprising the amount of alternatives which are required to look and taste equivalent to a normal gingerbread cookie.

So, the best gluten free recipe out there! Which tastes better than a normal one!

Ingredients – Gingerbread

  • 225g (9oz) gluten free plain flour
  • 100g (4oz) golden caster sugar
  • 100g (4oz) Butter
  • 5 teaspoons ground ginger
  • 2 tablespoons of golden syrup
  • 1 tablespoon hot water
  • Icing

    • 300g royal icing sugar
    • 4 tablespoons warm water

    Tip – Royal icing sugar contains egg white powder which solidifies and helps when you’re trying to decorate – Worked this out the hard way…



    1. Preheat the over 150 degrees
    2. Mix flour, sugar, ginger and bicarbonate of soda into a bowl
    3. Rub in butter forming a breadcrumb-like mixture
    4. Mix syrup with the hot water and then add to the main breadcrumb-ike mixture
    5. Roll into a ball using your hands and flatten onto a clean surface, approx. 1cm thick.
    6. Cut out shapes using a cookie cutter
    7. Place onto greesed baking tray leaving approx. 1inch apart. Bake 15-20minutes.
    8. Once golden brown – leave on cooling tray for 45minutes before mixing the icing together and decorating your cookies!
  • Et Voila!