Cranberry Almond Florentines
Delicate Cranberry Almond Florentines, crisp, chewy, and perfectly fruity and sweet. Add salt for that perfect touch.
Cranberry Almond Florentine Cookies are the ultimate treat for cookie lovers who crave a delicate balance of sweet, nutty, and tangy flavors. Thin, crisp, and laced with toasted almonds and tart cranberries, these elegant cookies are perfect for gifting, holiday treats, or pairing with a cup of tea or coffee. With a caramelised golden finish and a hint of buttery richness, they’re as beautiful as they are delicious. Use white or dark chocolate or go on, use both! They are very more-ish...you will find them hard to resist, just like all the other cookie recipes in our Bake the Halls ebook, free to Insiders and available in store.
Try some of our other Christmassy cookies as gifts:
Need
- 150 Grams light brown sugar
- 100 Grams honey
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon ground cinnamon
- 1 Pinch pink salt flakes BUY
- 200 Grams butter BUY
- 280 Grams dried cranberries (craisins)
- 120 Grams shredded coconut
- 110 Grams almonds slivered
- 50 Grams cornflour or cornstarch
- 250 Grams chocolate white callets BUY
- 20 Grams coconut oil
Do
- 1
Preheat oven to 170°C and line several baking trays with paper. You will have to cook these in batches as the recipe makes A LOT.
- 2
Place sugar, honey, vanilla, salt flakes, cinnamon and butter into Thermomix bowl and melt 5 min/100°C/speed 1.
- 3
Add cranberries and combine 3 sec/Reverse/speed 2.
- 4
Add coconut, almonds and cornflour and blend 3 sec/Reverse/speed 3.
- 5
Scoop 1 tsp mixture and place onto lined tray. You don't want to place these too close as the mixture spreads quite a bit. I suggest cooking one or two before you begin in earnest (old testing trick) to see how far they spread.
- 6
Bake each batch 10-12 minutes. If you cooking several batches at once, you may have to add time or rotate the trays in the oven. Remove from oven and cool. I used a round cookie cutter to move the still hot cookie around to get a better shape. This is optional.
- 7
Place chocolate and coconut oil into clean and dry Thermomix bowl and chop 5 sec/speed 5.
- 8
Melt 6 min/45°C/speed 1.
- 9
Dip or drizzle the smooth sides of each cookie with chocolate. A curly wave with a fork is traditional on a dipped florentine cookie.
- 10
Keep in airtight container in the fridge. You can pre-make these up to a month in advance, though be warned, you will potentially eat the lot way before that.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
