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  1. Home
  2. white chocolate recipe

Cranberry white chocolate florentines

Filled with delicious nuts, dried fruit and citrus zest, they are the perfect afternoon treat! - by Alison Pickel
  • 27 Jan 2016
Cranberry white chocolate florentines
Cook: 35 Minutes - easy - Makes 12 - Vegetarian - egg-free - pregnancy-safe
Proudly supported by
Filled with delicious nuts, dried fruit and citrus zest, they are the perfect afternoon treat!

Ingredients

50 g unsalted butter, chopped

¼ cup caster sugar

¾ cup flaked almonds

¼ cup finely chopped sultanas

¼ cup chopped dried cranberries

1 tbsp finely grated orange rind

2 tbsp pure cream

1½ tbsp plain flour

1½ cups white chocolate baking melts

Method

  1. Grease two large oven trays. Line with baking paper.
  2. Melt butter in a large saucepan. Add sugar. Stir over a medium heat until well combined. Bring to a boil. Boil, without stirring, for about 1 to 2 minutes or until the edge starts to turn light brown. Remove from heat. Immediately add almonds, sultanas, cranberries, rind, cream and flour. Stir until well combined.
  3. Place heaped tablespoons of mixture, 10cm apart, on prepared oven trays. Press to flatten into 8cm rounds.
  4. Cook, one tray at a time, in a moderate oven (180C) for about 8 to 10 minutes or until golden brown. Remove. Using a table knife, carefully shape any irregular hot biscuits into circles. Cool on trays.
  5. Place white chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water, stir until smooth. Remove from heat. Stand for about 10 to 15 minutes or until slightly thickened.
  6. Spread bases of biscuits with chocolate. Place chocolate-side up, on same oven trays. Stand at room temperature until almost set. Use a fork to make wavy lines in chocolate to decorate.
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