Caramel Florentine Biscuit with Salted Caramel
Warning, seriously addictive!
These delicious caramel florentine biscuits not only look good, they also taste wonderfully of caramel. This florentine biscuit is piped using the Sultan piping nozzle and baked with a florentine filling. As the crowning touch, the finished caramel biscuits are filled with our delicious salted Caramel cream. Careful, this florentine biscuit is seriously addictive! Have fun baking them.
Ingredients
FLORENTINE MIX
Salted Caramel cream
Step by step
Butter piping mix
Beat butter and icing sugar until fluffy
Preheat your oven to 170 °C fan. Beat the soft butter together with the icing sugar in a Bowl using the stand mixer until fluffy. Then add the liquid egg white and mix briefly again.
Mix in the flour
Now add the White flour and mix briefly with the stand mixer until you have a lovely, smooth, soft dough.
Prepare the piping bag with the Sultan nozzle
Prepare a Piping bag with the Sultan nozzle and fill it with the finished butter piping mix. Have a sheet of baking paper ready.
Sultan piping nozzle, large
Disposable Piping bag Transparent 20 pieces
Pipe 48 rings onto the baking paper
Keep the Piping bag well sealed and set the Sultan nozzle flush against the baking paper. Squeeze firmly, without lifting the Piping bag upward, until an even ring about 0.8–1 cm thick forms. As you go, press the baking paper firmly down with your fingers and gently lift the Sultan nozzle off the paper at the same time — if you don't hold the paper firmly enough, you won't get a nice edge. In the end you'll have about 48 rings.
Baking paper 42 x 33 cm, 25 pieces
Florentine mix
Cook the mix to 115 °C
For the florentine mix, put all the ingredients except the flaked almonds into a pan. Let the mix melt on setting 7–8 and stir continuously with the Mixing spatula. As soon as it starts to boil, bring a digital Thermometer to your aid too and keep an eye on the temperature: cook the mix to 115 °C, stirring constantly.
Glucose syrup, 350g
Digital Thermometer, waterproof and foldable
Mixing spatula
Stir in the almonds
Take the pan off the heat and add the flaked almonds. Mix everything well and let it cool a little for about 3 minutes.
Spread the florentine mix and bake
Use a small Bowl of cold water to help: dip your fingers into the cold water and take a small amount of the still-lukewarm florentine mix each time. Distribute it into each individual ring — it doesn't have to look perfect yet, the mix spreads out during baking and levels evenly. Then bake the biscuits at 170 °C fan for about 12 minutes and let them cool after baking.
Filling
Assemble with salted Caramel cream
Once the florentines have cooled enough, you can stick two biscuits together with a little salted Caramel cream each. The easiest way is to fill the Caramel cream into a Piping bag.
Caramel Florentine Biscuit
Ingredients
BUTTER PIPING MIX
FLORENTINE MIX
Salted Caramel cream
Preparation
- Piping mix: Beat butter and icing sugar until fluffy, mix in the egg white briefly, fold in the flour.
- Piping: Using the Sultan nozzle, pipe about 48 rings (max. 1 cm wide) directly onto the baking paper.
- Florentine mix: Cook butter, cream, sugar and glucose syrup to 115 °C while stirring, stir in the almonds, cool 3 min.
- Fill & bake: Distribute the mix into the rings with wet fingers, bake 12 min at 170 °C fan.
- Assemble: Stick two cooled halves together with a little salted Caramel cream.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Glucose syrup, 350g
Caramel cream with salt, 250 g
Pasteurised Egg white powder 100 g
White flour, 1 kg
Knusper-Fix, 500 g
Equipment
Sultan piping nozzle, large
Disposable Piping bag Transparent 20 pieces
Digital Thermometer, waterproof and foldable
Mixing spatula
Baking paper 42 x 33 cm, 25 pieces
Delivery in 1–2 working days · Free shipping from CHF 100
Lovely alongside
Not needed for the recipe — but it goes well.
Transparent bag with firm base medium, 10 pieces
Cookie tin Spring, 123 x 121 x 46 mm
Cookie tin with bow, 152 x 120 x 35 mm
Cookie tin with swing top Pink, Ø 102 x 90 mm
So they're sure to succeed
If the rings turn out too wide, the finished biscuits quickly become too rich once filled. So deliberately pipe the rings slim – no more than 1 cm wide (see photo in step 4). The same amount of dough will also give you more biscuits.
With florentine caramel, the Thermometer is decisive: below 115 °C the mix spreads too much during baking, well above it turns glass-hard once cooled. Stir constantly and take it off the heat immediately once the temperature is reached.
A small dollop of salted Caramel cream is enough – as you press the halves together it spreads to the edge. Too much cream squeezes out and makes the biscuits heavy. The 150 g is enough for all 24 biscuits.
Frequently asked questions
It's usually down to the baking paper: it has to be pressed firmly down with your fingers as you pull the nozzle away, otherwise the dough lifts up with it. It's also important to set the nozzle flush against the paper and not lift upward as you pipe.
It's the moisture: the caramel draws water from the air and from the filling. So always store the biscuits in a well-sealing tin – and if you want to give them away, fill them only shortly beforehand.
The characteristic serrated crown with the hole in the middle only works with the Sultan nozzle. At a pinch you can pipe rings with a large Star tip – the well for the florentine mix will then be smaller, so use correspondingly less mix per biscuit.
Print recipe
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Related products
Glucose, 350g
Crunchy Fix, 500 g
Sultan piping nozzle, large
Stirring spatula
Pasteurized protein powder 100 g
White flour, 1 kg
Baking paper 42 x 33 cm, 25 pieces
Disposable piping bag transparent 20 pieces
Digital thermometer, waterproof as well as foldable
Cookie jar with swing top pink, Ø 102 x 90 mm
Cookie tin with mesh, 152 x 120 x 35 mm
Spring cookie tin, 123 x 121 x 46 mm
Transparent bag with solid bottom medium, 10 pieces
Caramel cream with salt, 250 g
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Comments
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Grosse Guetzli
By: Penelope Kühnis On 2025-05-11Danke für das gluschtige Rezept. Leider sind bei mir die Kringel etwas gross geraten. Ich habe die Füllung dann weggelassen, weil die Guetzli sonst zu „mächtig“ geworden wären. Sie schmecken aber auch so vorzüglich.
Replied by: Rebecca Odermatt On 2025-05-12
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