John Myers
Ingredients for 1 servings:
- 75 g macadamia nuts, unsalted
- 50 g cranberries, dried
- 125 ml whipped cream
- 10 g butter
- 100 g sugar
- 75 g almond flakes
- 2 tbsp flour
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
makes about 30 pieces
Roughly chop the nuts and cranberries. Combine the cream, butter, and sugar in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce the heat. Add the almonds, nuts, and cranberries and simmer for 2 minutes over low heat (stirring well). Remove the pan from the heat and IMMEDIATELY stir in the flour. Let the mixture cool for 15 minutes. Meanwhile, preheat the oven to 200 degrees Celsius (top/bottom heat). Line baking sheets with parchment paper. Using two teaspoons, drop small heaps of the nut mixture onto the prepared baking sheets (leaving about 3 cm between each layer) and press down firmly. Ideally, you’ll end up with flat cakes with just one layer (the nuts and berries next to each other rather than on top of each other, but well combined)! Bake for about 10 minutes until golden brown. The Florentines will still be quite soft while hot, so let them cool on the baking sheet for about 2-3 minutes, then carefully transfer them to a wire rack and let them cool completely. The thinner the nut mixture is spread, the crispier the cookies will be. If you like, you can cover the bottom with melted chocolate after they’ve cooled (then let it harden). This recipe yields approximately 30-40 Florentines.
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