• 100g Chopped pistachios
  • 50g Flaked almonds, broken up
  • 1/4 cup dried cranberries, chopped
  • 30g Plain flour
  • 1 tsp fresh ground cardamom
  • 1/4 tsp Salt
  • 100g Caster sugar
  • 70g Unsalted butter
  • 2 tbsp Double cream
  • 2 tbsp Golden syrup
  • 1/2 tsp Vanilla extract
  • 200g Dark chocolate, finely chopped


Cardamom, Pistachio and Cranberry Florentines

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