Florentines are golden, sweet, chewy Italian cookies.
They take absolutely no effort to make (read: no waiting around for butter to soften or creaming anything together…)
And this particular recipe is perfect right now because it takes great advantage one of the greatest autumnal flavour combinations - orange, almond, and cranberry.
The little biscuits it yields look beautiful boxed or served up on a platter with afternoon tea, and most especially at the centre of our workshop table at Showroom to cap off a Sunday Crafternoon.
Easy Cranberry Florentines Recipe
- butter (75g)
- sugar (75g)
- 2 tbsp honey
- plain flour (75g)
- dried cranberries (100g)*
- flaked almonds (100g)
- 1 tsp orange/tangerine zest
*Traditional Florentines include glacee cherries but I prefer using dried… mixing 50g of dried cranberries and 50g of dried cherries is delicious in this recipe!
1. Preheat an oven to 180°C. and line 2 baking trays with baking paper.
2. Melt the butter, sugar and honey in a small saucepan or pan over simmering water. Stir in the flour to create the florentine batter.
3. Add the cranberries, zest, and flaked almonds into the mix well.
4. Drop teaspoons of the mixture onto the baking trays leaving a small space apart and press lightly with a damp finger or back of the spoon to flatten.
5. Bake for 10 minutes, then leave to cool for 5 minutes before transferring them to a wire rack to cool completely.
6. Box up into an air-tight container and share as a gift.