Lemon Cranberry Florentines

Name: Lemon Cranberry Florentines
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 42
Cuisine: Global
Ingredients: 79 milliliters all purpose flour; 118 milliliters dried cranberries, finely chopped; 79 milliliters heavy whipping cream; 3 Tbsps honey; 255 grams bittersweet or semisweet chocolate, finely chopped; 296 milliliters slivered almonds, finely chopped; 158 milliliters sugar; 6 Tbsps (3/4 stick) unsalted butter, cut into 6 pieces

Lemon Cranberry Florentines might be just the dessert you are searching for. One portion of this dish contains approximately 1g of protein, 6g of fat, and a total of 99 calories. This recipe serves 42. If you have semisweet chocolate, butter, heavy whipping cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place butter, sugar, whipping cream, andhoney in medium saucepan. Attach candythermometer to side of pan. Bring mixtureto boil over medium-high heat, stirring todissolve sugar. Reduce heat to low and boilwithout stirring until candy thermometerregisters 230°F, about 4 minutes.

Ingredients you will need

Whipping Cream

Butter

Candy

Sugar

Equipment you will use

Sauce Pan

Frying Pan

Removepan from heat. Immediately add choppedalmonds, 1/2 cup Candied Lemon Peel,cranberries, and flour; stir until evenlydistributed. Cool to room temperature(dough will thicken as it cools).

Ingredients you will need

Cranberries

Lemon Peel

Dough

All Purpose Flour

Position 1 rack in top third and 1rack in bottom third of oven and preheatto 350°F. Line 2 baking sheets withparchment paper. Spoon generousrounded teaspoonfuls dough (about 1-inchdiameterrounds) onto prepared bakingsheets, spacing about 4 inches apart.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Oven

Bake until cookies spread out, bubble,and are golden brown, rotating bakingsheets halfway during baking, about 16minutes total.

Ingredients you will need

Spread

Equipment you will use

Oven

Place baking sheets onrack. If cookies are misshapen, use butterknife to push irregular edges in, forminground cookies. Slide parchment paper withcookies onto racks; cool completely.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Letbaking sheets cool completely, then repeatprocess with remaining dough, liningbaking sheets with fresh parchment paperbetween batches.

Ingredients you will need

Dough

Stir finely chopped chocolate in metalbowl set over saucepan of simmering wateruntil melted and smooth. Using fork, drizzlemelted chocolate over cookies. Decoratewith remaining 1/2 cup finely chopped

Ingredients you will need

Chocolate

Equipment you will use

Sauce Pan

Candied Lemon Peel. Chill to set chocolate,about 20 minutes. DO AHEAD: Can be made1 week ahead. Store layered betweensheets of parchment paper in airtightcontainers in refrigerator.

Ingredients you will need

Lemon Peel

Chocolate

Equipment you will use

Baking Paper

Feel free to use thinlysliced candied lemon peel (instead of finelychopped) to garnish the cookies.

Ingredients you will need

Lemon Peel

Bon Appétit