Cranberry Almond Florentines

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

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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.

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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.

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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.

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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.

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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!

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Mmmmm so good! Enjoy!

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