Florentines are a wonderful holiday cookie, but delightful all year round. Austrian bakers are attributed with creating these cookies although their name implies an Italian heritage.
Florentines are a delicious mixture of candied fruit (I used dried cranberries) and nuts (I used sliced almonds) with caramel, then baked. They are very often finished with chocolate on one side.
- 100 g Butter
- 100 g Sugar
- 3 tbsp Honey
- 250 ml Whipping cream
- 300 g Almond slices angiesrecipes
- 100 g Dried cranberriesangiesrecipes, finely chopped
- 100 g Dark chocolate for coating
- Preheat the oven to 200C/400F. Line two baking trays with parchment paper. Chop the cranberries finely. Melt butter, sugar and honey in a medium saucepan over medium heat. Cook until the mixture turns a caramel colour, stirring occasionally.
- Pour in the whipping cream and bring it to a boil. Add in chopped dried cranberries and almond slices. Lower the heat and cook until the mixture is combined and thickened.
- Scoop two rounded teaspoons of the mixture on prepared baking trays and bake for about 10 minutes or until golden brown. Cool on baking tray for 5 minutes, then transfer to racks to cool. Coat or drizzle Florentines with melted chocolate as desired. Set aside at room temperature until set.