Cranberry-almond florentines

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10 min


18 cookies

* PLUS Baking Time: 5 minutes
Cranberry-almond florentines

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Serve these crisp and lacy cookies with espresso.


  • 1/4 cup butter , preferably unsalted
  • 1/3 cup granulated sugar
  • 2 tbsp corn syrup
  • 1/3 cup all-purpose flour
  • 1/4 tsp vanilla
  • 2 tbsp finely chopped slivered almonds
  • 2 tbsp finely chopped dried cranberries


  • Place oven rack in bottom third of oven. Preheat oven to 325F. Line a baking sheet with parchment paper. Melt butter in a small saucepan set over medium heat. Stir in sugar and corn syrup. Then bring to a gentle boil, stirring often.
  • Remove from heat. Stir in flour and vanilla, then almonds and cranberries. Let cool 10 min. Batter should still be slightly warm. Then drop by scant tsp onto baking sheet at least 5 in. apart.
  • Bake in bottom third of 325F oven until edges are golden and centres are set, 5 to 8 min. Watch carefully, as some batches bake faster than others. Cool cookies on sheet for 1 min, then place on a wire rack and cool. Repeat with remaining batter. Cookies will keep well, stored between sheets of wax paper in a tightly closed container, in a cool place up to 5 days.

Nutrition (per serving)

  • Calories
  • 59,
  • Protein
  • 4 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 3 g,
  • Sodium
  • 3 mg.
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