Macadamia – Cranberry – Florentine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g macadamia nuts, unsalted
- 50 g cranberries, dried
- 125 ml whipped cream
- 10 g butter
- 100 g suar
- 75 g flaked almonds
- 2 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Roughly chop the nuts and cranberries.
- Put the cream, butter and sugar in a saucepan and cook at medium. Bring the heat to the boil while stirring. Turn down the temperature.
- Add the almonds, nuts and cranberries and simmer for 2 minutes over a low heat (always stir well).
- Remove the pot from the stove and IMMEDIATELY stir in the flour. Let the mass cool down for 15 minutes.
- Meanwhile preheat the oven to 200 degrees (O / U heat). Line trays with baking paper.
- Use two teaspoons to put the nut mass in small heaps on the prepared baking sheets (leave a gap of approx. 3 cm) and press them flat. Ideally, flat talers are created with only one layer (that is, the nuts and berries rather next to each other than on top of each other, but well connected)!
- Bake for about 10 minutes until golden.
- The Florentines are still quite soft when hot, so let them cool down on the baking sheet for about 2-3 minutes, then carefully place on a wire rack and let cool down completely.
- The thinner the nut mixture is spread, the crisper the biscuits will be.
- If you like, you can coat the underside with melted chocolate after cooling (then let it harden).
- The recipe makes about 30-40 Florentines.
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