Delicious florentine cookies with cranberries and macadamias – really nice combination with the caramel and white chocolate!
For the cookies
- 1/4 cup. (60g) butter
- 1/2 cup (100g) brown sugar
- 1/3 cup (80g) caramel syrup or golden syrup
- 1 tsp. amaretto
- 1.7 oz. (50g) all-purpose flour
- 1 tsp. ground ginger
- 3.5 oz. (100g) dried cranberries, chopped
- 4.4 oz. (125g) macadamias, chopped
For the decoration
- 3.5 oz. (100g) white chocolate, chopped
- Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Chop the cranberries (if large) and macadamia nuts coarsely. Set aside.
- Add the butter, brown sugar, syrup, and amaretto to a saucepan and heat up over medium heat for about 2-3 minutes – stir until well combined. Remove from the heat. Mix the flour with the ground ginger and sift into the saucepan, stir until well combined. Pour that mixture on the prepared baking sheet and spread with a palette knife or rubber spatula into a rectangle with a thickness of about 2-3mm. Place in the oven and bake for about 5 minutes. Take out of the oven and sprinkle evenly with the chopped cranberries and macadamias and then return to the oven and bake another 12-15 minutes – the mixture should bubble and have a golden color. Take out of the oven and let cool down for 3-4 minutes, then cut into 30 rectangles. Works best with a sharp greased knife, but be careful it’s very hot! If the sides of the rectangle got too dark, remove that part first. Let cool down completely.
- Chop the white chocolate and melt over a pot with simmering water or in the microwave (very carefully). Dip the florentine cookies on one end into the melted chocolate, remove excess chocolate and let cool down completely on a wire rack or a piece of baking parchment.
- Enjoy baking!