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The Great British Bake Off winner and Netflix star Nadiya Hussein describes these crunchy ginger-almond florentines as “brandy snap meets cookie meets toffee” in her book Nadiya Bakes, a cookbook companion to her Netflix series of the same name. Based on a simple batter full of almonds and crystallized ginger, these cookies bake into lacy rounds and are dipped in swirls of white and dark chocolate. For the most even spread, don’t forget to press down on the cookies before baking.

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Makes about 16


Tbsp. unsalted butter, room temperature


cup (packed; 50 g) light brown sugar


Tbsp. light corn syrup


cup (75 g) crystallized ginger slices, finely chopped


cup (50 g) sliced almonds

cup (45 g) all-purpose flour


tsp. finely grated orange zest


tsp. Diamond Crystal or ½ tsp. Morton kosher salt


oz. bittersweet chocolate (preferably 65%–75%), chopped


oz. high-quality white chocolate, chopped


Step 1

Place racks in upper and lower thirds of oven; preheat to 350°. Heat butter, brown sugar, and corn syrup in a small saucepan over medium, stirring often with a heatproof spatula, until butter is melted and brown sugar is dissolved, about 2 minutes. Remove from heat and stir in ginger, almonds, flour, orange zest, and salt.

Step 2

Using a #60 or #70 cookie scoop (about 1 Tbsp.), portion out batter on 2 parchment-lined baking sheets, spacing at least 3″ apart (8 cookies per sheet). With dampened fingers, press each cookie into a 2″ disk.

Step 3

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden brown, 10–12 minutes. Using the rim of an inverted glass, nudge edges of cookies into neat circles and separate any if needed. Transfer cookies, still on parchment, to wire racks and let cool.

Step 4

Melt bittersweet chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let bowl touch water), stirring occasionally, until glossy and smooth. (Alternatively, melt in a microwave-safe bowl in the microwave in 20-second increments, stirring after each, about 1 minute total.) Repeat process with white chocolate.

Step 5

Drizzle about one third of white chocolate over bittersweet chocolate and mix together with a skewer or chopstick to create large swirls (don’t overmix or swirls will disappear). Working one at a time, dip one third of each cookie into swirled chocolate, then transfer to a parchment-lined baking sheet. As you work, swirl in more white chocolate as needed to maintain a distinct pattern. Let cookies sit until chocolate is set, 30–45 minutes.

Do ahead: Cookies can be made 2 days ahead. Stack in an airtight container, separating layers with parchment paper, and chill.

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Recipe Excerpted From ‘Nadiya Bakes’, by Nadiya Hussain (Clarkson Potter). Copyright © 2021.

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