The orange zest provides a delicious contrast to the nuts and cranberries in these fabulous cookies. They are perfect to serve for a special occasion, to gift or purely to enjoy with a cup of tea or coffee anytime you like!
Add the butter cream and sweetener to a small saucepan. Bring to the boil then simmer gently for about 5 minutes, watch to make sure it doesn't burn. Set aside.
Combine the almond flour, dried cranberries, orange zest, salt and flaked almonds in a small mixing bowl. Add the butter mixture, an egg white and the vanilla extract to the dry mixture, stir well to combine. Make sure the almonds are evenly coated with the mixture to prevent any dry spots.
Line a muffin tray with paper muffin pans (for ease of removal once baked) and place approximately 1 tablespoon of mixture into each pan. Gently tap the mixture into the pans to create a reasonably flat cookie but don't compress too much.
Recipe makes around 24.
Bake at 170 C/340 F for 15-17 minutes or until light golden brown. If browning too quickly turn the temperature down slightly and cover with a foil tent.
Allow florentines to sit until completely cool. I like to leave them covered overnight before I remove them from the paper pans, as they continue to set over a couple of hours.
Melt 50 grams of dark chocolate in short bursts in the microwave and dip the base of each cookie into the chocolate, smoothing off the chocolate with a spatula. Place chocolate side up on a piece of baking paper until the chocolate sets. Leave some cookies plain if desired. they taste great either way.
Store cookies in an airtight container for up to one week
Notes
Almond meal or almond flour can be used in this recipe.Make your own sugar free dried cranberries by following this recipe-Sugar Free Dried Cranberries. Dried Blueberries could also be used.