Cranberry Florentines
Description
These florentines are packed with flavor, both from the lemon zest and the cranberry and walnut mix-ins. Because they are thin, the caramelized sugar and gelatinized starch holds them together, no additional binders needed!
Ingredients
- 3 Tablespoons Walnuts
- 7g Almond Flour
- 18g Brown Rice Flour
- 30g Maple Sugar
- 1/4 Teaspoon Salt
- 13g Coconut Oil
- 20g Maple Syrup
- 2 Tablespoons Dried Cranberries
- 1 Lemon
Directions
- Preheat oven to 350°F.
- Finely chop 3 tablespoons walnuts, then put on an unline baking sheet to toast for 8 minutes.
- In a medium bowl, mix together 7g almond flour, 18g brown rice flour, 30g maple sugar, 1/4 teaspoon salt, 13g coconut oil, and 20g maple syrup. Coconut oil can be hard, so I knead with my hands until I have a smooth dough.
- Chop 2 tablespoons dried cranberries and zest one lemon.
- Mix in toasted walnuts, chopped cranberries, and lemon zest.
- Roll into balls of about 1 teaspoon, and add to a lined baking sheet wiht lots of space - these will flatten completely.
- Press flat into small circles, then bake for 7 minutes or until completely flat.
- Remove from oven and let cool for 5 minutes, before transferring to a plate to finish cooling OR shaping.
Tips & Alternatives
- Any granulated sweetener can be used: white sugar, coconut sugar, maple sugar.
- If you leave out the mix-ins, these can be shaped while warmed and filling can be added for a fun take on cannoli!