John Myers
Ingredients for 1 servings:
- 300 g flour
- 300 g sugar
- 1 packet of vanilla sugar
- 300 g butter, soft
- 1 egg(s)
- 1 lemon(s), organic, zest
- 100 g cream
- 100 g honey, liquid
- 300 g almond sticks
- 100 g cranberries, dried, chopped
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 26 minutes; Total time approx. 56 minutes
heavenly cookies – not just at Christmas time
First, preheat the oven to 180°C. For the dough, knead the flour, 100g sugar, vanilla sugar, 200g butter, the egg, and the lemon zest into a dough and roll it out on a baking tray lined with baking paper. Prick the dough several times with a fork. Pre-bake on the middle rack for about 13 minutes. Set aside and let cool slightly. For the topping, bring 100g cream, 100g honey, 200g sugar, 100g butter, almond slivers, and the chopped cranberries to a boil in a saucepan, stirring constantly. Let the topping cool slightly and spread it over the pre-baked dough. Return everything to the oven for another 13 minutes to finish baking, then let cool slightly and loosen the edges from the baking tray. Remove the entire sheet from the baking tray with the baking paper and cut into small diamond shapes using a sharp knife. These Florentine cookies are easy to make, quick to bake, taste heavenly, and make great gifts. If you don’t like cranberries, you can use other dried fruits.
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