Roasted cobnut and sesame seed Florentines

Cobnut Florentines

Sometimes I come across an ingredient that really inspires me. I got a bag of roasted Kent (the area where I live in), cobnuts from Nut Farms. I thought it would be a nice snack and the moment I bit into it I had a wonderful vision of Florentines. I don’t eat cookies or cakes very often but Florentines are one of my favorites. I love caramel with nuts and fruit or berries. A hint of chocolate makes it perfect.


Cobnuts are a part of the hazelnut family and they grow in an abundance and as I said, they are delicious just roasted and enjoyed. The season is fairly short and every year I make cobnut gazpacho with fresh cobnuts and it is a special treat. Here is the recipe.


Roasted Cobnuts


roasted cobnuts


Cobnut gazpacho


cobnut gazpacho


I once had Florentines made with sesame seeds and I have never seen them since. I thought sesame seeds would be nice with the cobnuts.


Personally I am not ready for the arrival of Christmas but as soon as I go to a shop it seems Christmas is in full swing! I couldn’t help myself but picked up a bag of cranberries to go on the Florentines.


Roasted cobnut and sesame seed Florentines

preparation time 10 minutes

cooking time 20 minutes resting + 3 minutes boiling + 11 minutes/batch

oven 175C or 350F

serves makes about 30 small ones


  • 1 dl or 1/2 cup sesame seeds
  • 1 dl or 1/2 cup roasted cobnuts, or any nuts that you like – chopped
  • zest of 1/2 orange
  • 1 1/2 tbsp flour
  • 1 dl demerara sugar
  • 1 pinch of sea salt
  • 1 tbsp honey
  • 3 tbsp butter
  • 1 tbsp double cream
  • 1/4 tsp vanilla extract


  • 1/2 dl or 1/4 cup chocolate, melted
  • chopped cranberries

Mix the chopped cobnuts, sesame seeds, zest of orange, salt and flour.

In a pan add sugar, honey, butter and cream. Bring to a boil and let boil for about 3 minutes or until it starts to thicken. Let the mixture cool slightly and mix with the vanilla extract and the cobnut mix. Let the mixture cool for 15-20 minutes.


For small Florentines roll about a teaspoon of Florentine mixture and place on a lined oven proof tray. Bake for 11 minutes and turn half way.

Cool on a rack.

Melt the chocolate and drizzle it over the Florentines and add chopped cranberries.


Cobnut Florentines


Cobnut Florentines


The roasted cobnuts were absolutely delicious and I can only say I should have made more of them.


I decided to bring a batch of these to the lovely Angie’s Fiesta Friday! Come on over and have some fun with us, there is plenty of food to inspire and lovely people to mingle with! Angie has two fab co hosts this week, Liz, Spades Spatulas and Spoons, and Judi, Cookingwithauntjuju.









24 Responses to “Roasted cobnut and sesame seed Florentines”
  1. hocuspocus13 says:

    Reblogged this on hocuspocus13 and commented:

  2. mistimaan says:

    Loved your good recipe 🙂

  3. This recipe for the WIN!

  4. I’ve never heard of cobnuts, thank you for the introduction. I will keep a look out for them. Sounds delicious!

  5. Wow Petra these looks delicious – I’ve never heard of cobnuts before but if they’re anything like hazelnuts then I’m sure I’ll like the taste – a great original share 😄

    • petra08 says:

      hi Laura
      They are very similar to hazelnuts but bigger and have an oval shape. Like all nuts they are so different raw. I prefer them roasted and ever more in a Florentine! 🙂

  6. I love Florentine cookies as well Petra. You have given a great version making them seasonal with the cranberries. Just bought my first bag of them! Thanks for sharing your lovely cookies with Fiesta Friday.

    • petra08 says:

      hi Judi
      I am glad you like them! I couldn’t stop eating them and just made another batch! Pure greed. ha ha
      Thank you for co hosting Fiesta Friday! x

  7. chefkreso says:

    I’ve never had cobnuts, what are they like, which other nuts can I replace them with?

  8. Wow these are wonderful, and I bet they taste even better. Great photography too!


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