Recipe by Choperella
Delicious cardamom, pistachio and cranberry florentines with dark chocolate. They are definitely one to bake for your holiday cookie boxes! They’re crunchy, delicately spiced with cardamom, a light coating of dark chocolate and not overly sweet; completely moreish!
Mix together the nuts, cranberries, flour, cardamom, lemon zest and salt
In a pot, heat the sugar, butter, cream and golden syrup together. Bring to a boil and continue cooking for another 30 seconds. Pour this caramel-like sauce into the nuts mixture. Stir to coat evenly. Set aside for about 10-15 minutes to cool.
Preheat oven to 180c (160c Fan) and grease a non-stick muffin tray.
Scoop out teaspoonfuls of the mixture and roll into balls. Place the balls in a greased non-stick muffin
Bake for 10-11 minutes rotating pans if needed. Keep a close eye while they bake
Let cool on the tray for 5 minutes, then remove to a cooling rack to cool completely. Repeat with remaining mixture
Meanwhile, melt the chocolate. When the Florentines are cooled, brush the bottoms with the chocolate. If you want to be fancy you can squiggle a fork through for a nice design. Let set before serving