American Florentine Cookies

Ingredients for 1 servings:

• 100 g butter, soft
• 40 g powdered sugar
• 1 egg yolk, size M
• 1 tsp vanilla paste
• ½ tsp lemon zest, organic
• 130 g wheat flour type 405
• 1 tsp. baking soda
• 1 pinch of salt
• 20 g butter
• 50 g sugar
• 30 g honey
• 35 g almond flakes, slightly crushed
• 15 g almond slivers or chopped almonds
• 30 g cranberries, slightly chopped
• 1 tsp vanilla paste
• ½ tsp lemon zest, organic
• 1 pinch of salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes

fine, tender cookies

For the dough, beat the butter, sugar, egg yolks, vanilla paste, and lemon zest with a hand mixer until creamy. Mix the flour, baking soda, and salt together and sift them over the cake. Knead everything into a dough. If it’s too sticky, add a little more flour. For the topping, bring the sugar, butter, and honey to a boil, then mix in the almonds, cranberries, vanilla paste, lemon zest, and salt. Let it cool slightly. Meanwhile, shape the dough into about 20 even-sized balls, flatten them slightly, and place them on a baking sheet lined with baking paper. Make a hollow in each ball with your finger. Spread the almond filling into these hollows. Preheat the oven to 180°C (top/bottom heat) and place the cookies in the upper third of the oven. Baking time: approx. 10-12 minutes. Let it cool on a wire rack. If you like, you can sprinkle the cookies with powdered sugar.