Cranberry Florentine

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 44
  • 60 g crushed almonds
  • 150 g flaked almonds
  • 160 g dried cranberries
  • 20 g Candied orange peel
  • 20 g Pistachio kernels
  • 50 g Butter
  • 100 g Honey
  • 125 ml Milk
  • 125 g Whipped cream
  • 7-10 Tbsp grated peel of 1 untreated small orange
  • 20 g Flour
  • 7-10 Tbsp pulp of 1/2 vanilla pod
  • 1 pinch Salt
  • 44 (5 cm Ø) Baking wafers
  • 75 g white chocolate
  • baking paper

Directions

  1. 1

    Roast ground almonds in a pan without fat until golden brown, remove. Roast almond flakes in the same way and add to the grated almonds. Chop cranberries, candied orange peel and pistachios very finely

  2. 2

    Bring butter, honey, milk, cream and orange peel to the boil in a larger pot. Mix flour, almonds, vanilla pulp and salt, stir into the honey-milk and roast over low heat for about 5 minutes while stirring continuously. Let the mixture cool down in the pot

  3. 3

    Line 2 baking trays (32 x 39 cm) with baking paper and place the wafers on top with a small gap between them. Spread the almond paste with 2 teaspoons as small heaps on the wafers. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes

  4. 4

    Let the Florentines cool down on the tray for about 45 minutes. Chop white chocolate and melt it over a warm water bath and put it in a freezer bag. Cut off a small corner. Decorate Florentines with it. Leave to dry in a cool place, remove from the paper and pack airtight

  5. 5

    waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
80 kcal
CARBS
7 g
FATS
5 g
PROTEINS
1 g