Appetite Deluxe!

Guess what today is? It’s another day for a scrumptious and effortless recipe!

This is a very quick and simple yet yummy treat. I want to call them trail mix cookies because you basically can add any nut, candy and dried fruit mixture to this recipe.  I just decided to use what was on hand which were cranberries and almonds.

First up you will need a basic recipe for Pâte Sucrée (Sweet Tart Dough).

Along with these ingredients:

• Sweet Tart Dough – 1lb. 8 oz – 720g
• Granulated Sugar – 6 oz. – 180 g
• Glucose or corn syrup – 2 oz. – 60g
• Water – 3 fl. oz. – 90ml
• Unsalted butter (cubed) – 5 oz. – 150g
• Honey – 2.5 oz. – 75g
• Heavy Cream (boiling) –  3 fl. oz. – 90ml
• Vanilla Extract – 1 teaspoon – 5ml
• Almonds sliced & toasted – 11 oz. – 330g
• Dried Cranberries – 2 oz. – 60g
• Semisweet chocolate (optional) 

First roll up your chilled dough about 1/8 inch thick and a bit larger than a half-sheet pan.  Line the bottom and sides of the sheet pan with the dough.

Bake this in the oven at 375 °F until a little golden in color (about 8-10 minutes) Remove from the oven then set aside to cool.

Boil the sugar, corn syrup, and water to a golden caramel (about 325 °F or 160 °C).  Add the butter and honey then add the boiling cream (the cream should have been boiling off to the side). Bring mixture to a full boil.

Remove from the heat and add the vanilla extract, almonds, and cranberries.  While still warm, spread the mixture onto the pre baked crust and spread evenly.

Bake at 375 °F (190°C) about 20 minutes or until the center has set and is golden brown.   Cool completely and then trim the edges and then cut into squares.

The edges or leftover crust can be used for other things crumble them up or grind them in a blender and put over a cake, cupcakes or any other sweet treats!

Now you can enjoy your Florentines! You can melt and dip them in some chocolate like we did!

Mmmmm so good! Enjoy!