Macadamia Florentine

Name: Macadamia Florentine
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 TABLESPOON lactose-free butter; 125 g lactose-free whipped cream; 50 g Sugar; 50 g Maple syrup; 50 g dried cranberries; 75 g Macadamia nut kernels; 75 g flaked almonds; 2 TABLESPOONS Flour; 50 g lactose-free chocolate; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 TABLESPOON lactose-free butter
125 g lactose-free whipped cream
50 g Sugar
50 g Maple syrup
50 g dried cranberries
75 g Macadamia nut kernels
75 g flaked almonds
2 TABLESPOONS Flour
50 g lactose-free chocolate
baking paper

Directions

1
Bring butter, cream, sugar and syrup to the boil in a saucepan while stirring. and chop the macadamia. Add the flaked almonds, macadamia and cranberries to the fat-sugar mixture and simmer over a low heat for about 2 minutes, stirring occasionally. Stir in flour. Leave to rest for approx. 15 minutes. Line two baking trays with baking paper.
2
Using a teaspoon, spread the Florentine mixture as a heap at a large distance on the baking trays. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove the Florentine carefully from the baking tray and let it cool on a cake rack. Chop the chocolate coating and melt it on a warm water bath. Coat the underside and edges of the cookies with the chocolate. Leave to dry
3
waiting time approx. 1 1/4 hours