Since I still have some leftover nuts and dried cranberries, so I quickly use it to make this cookie.
This cookie is chewy and sweet..
Florentines Cookies 佛罗伦萨饼干
100g whole hazelnuts50g dried cranberries, chopped
30g desiccated coconuts
20g flaked almonds
2tbsp cake flour
50g sugar50g honey
40g salted butter
100g dark chocolate
- Place the hazelnuts on a baking sheet and bake for 10 minutes (180C) or until fragrant and the skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for 10 minutes then briskly rub the nuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
- Place almond flakes on a baking sheet and bake for 4mins at 170C or until lightly browned and fragrant. Remove from oven and let cool. Set aside.
- Add hazelnuts, almond, desiccated coconuts, cranberries and flour, stir until all the fruit and nuts are coated with the flour.
- Put the sugar, honey and butter in a small saucepan and gently melt together.
- Add the honey mixture to the fruit and nut mixture and stir to combine.
- Line a large baking tray with greaseproof paper, and spread the Florentine mixture out to a thin layer – don’t worry if you have small gaps, it should melt together in the oven. Bake for 10-12 mins (oven at 180C) until a rich golden colour, then set aside to cool and firm up.
- Melt the chocolate all in separate heatproof bowls over gently simmering water. Line a second large tray or board with greaseproof paper and carefully flip the cooled Florentine bake onto it. Peel off the greaseproof paper. Spread the melted chocolate over and let set before cutting into small shapes as per your desire.
- Keep Florentines in the refrigerator. Bring to room temperature before serving.