- 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
- 1/3 cup heavy whipping cream
- 1 1/4 cups slivered almonds, finely chopped
- 1 cup finely chopped Candied Lemon Peel (click for recipe), divided
- 1/2 cup dried cranberries, finely chopped
- 1/3 cup all purpose flour
- 9 ounces bittersweet or semisweet chocolate, finely chopped
Place butter, sugar, whipping cream, and honey in medium saucepan. Attach candy thermometer to side of pan. Bring mixture to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to low and boil without stirring until candy thermometer registers 230°F, about 4 minutes. Remove pan from heat. Immediately add chopped almonds, 1/2 cup Candied Lemon Peel, cranberries, and flour; stir until evenly distributed. Cool to room temperature (dough will thicken as it cools).
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Spoon generous rounded teaspoonfuls dough (about 1-inch-diameter rounds) onto prepared baking sheets, spacing about 4 inches apart. Bake until cookies spread out, bubble, and are golden brown, rotating baking sheets halfway during baking, about 16 minutes total. Place baking sheets on rack. If cookies are misshapen, use butter knife to push irregular edges in, forming round cookies. Slide parchment paper with cookies onto racks; cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining baking sheets with fresh parchment paper between batches.
Stir finely chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Using fork, drizzle melted chocolate over cookies. Decorate with remaining 1/2 cup finely chopped Candied Lemon Peel. Chill to set chocolate, about 20 minutes. DO AHEAD Can be made 1 week ahead. Store layered between sheets of parchment paper in airtight containers in refrigerator.
Feel free to use thinly sliced candied lemon peel (instead of finely chopped) to garnish the cookies.
Nutritional ContentOne serving (1 cookie) contains the following: Calories (kcal) 98.3 %Calories from Fat 57.1 Fat (g) 6.2 Saturated Fat (g) 2.8 Cholesterol (mg) 6.9 Carbohydrates (g) 11.8 Dietary Fiber (g) 1.0 Total Sugars (g) 9.2 Net Carbs (g) 10.8 Protein (g) 1.2Reviews Section
My publisher, Nicki Howard, has very kindly shared this family recipe with me.
175g (6oz) butter, softened, plus
225g (8oz) self-raising flour
For the buttercream :
225g (8oz) icing sugar, sifted
75g (3oz) desiccated coconut
A few drops of red food colouring
A few drops of black food colouring
A small handful of sultanas
1 Preheat the oven to 160°C (325°F/gas mark 3). Grease one 200ml (7fl oz) metal or Pyrex pudding basin and one 600ml
(1 pint) metal or Pyrex pudding basin with butter.
2 Using a hand-held electric mixer, beat the butter and sugar together until soft and fluffy. Beat in the eggs one at a time, then fold in the flour. Stir in the milk to make a cake batter with a soft consistency.
3 Put one-quarter of the cake batter into the small greased pudding basin and put the rest into the large one. Put the cakes in the oven and bake the smaller one for 40 minutes, until golden brown and a skewer pushed right into the centre comes out clean. The larger cake will take about 1 hour and 10 minutes.
4 To make the buttercream, whisk all the ingredients together until you have a smooth icing. Cover with cling film and set aside at room temperature until needed.
5 Leave the cakes to cool in the basins, then turn out onto a clean board. Cut a thin slice from the side of each basin cake to make a flat base. Cut a similar slice from the opposite side of the larger cake. If you want to ensure that the cake is going to be really secure while you decorate it, use a 20cm (8in) wooden skewer to make a hole in the head and body, then position it so that it holds the body and head together securely. Put a small amount of the buttercream on a 25cm (10in) round cake board and use the rest to coat the snowman completely. Gently roughly it up with a knife, then dust with the coconut, gently brushing away any excess.
6 Colour one-quarter of the marzipan with the red food colouring and roll it out on a clean work surface lightly dusted with icing sugar. Using a small sharp knife, cut into a scarf that can be tied around the snowman’s neck. Colour the rest of the marzipan with the black food colouring and shape it into a hat and two eyes. Use the glace cherry for a nose. This will keep well for up to two days if stored in a cool, dark place before serving.
Preheat oven to 170°C and line a baking tray with baking paper.
Combine seeds, almonds, cranberries, ginger, oats, flour and spices in a medium sized bowl.
Heat Norbu and honey in a small saucepan and cook over low to medium heat for 5 minutes, then stir through dry ingredients until combined.
Place heaped tablespoon measures of mixture on prepared baking tray and shape into rounds, flattening mixture out to an even thickness. Slightly wet your hands to prevent mixture from sticking to them.
Bake for 12-15 minutes.
Cool on baking trays for 5 minutes before transferring to a wire rack to cool.
Melt chocolate in a metal bowl over a saucepan of boiling water then spread a thin layer over half of the biscuit.
Cool, then store in an airtight container.
*This looks like the normal crystallised dried ginger but without the sugar coating.
Thanks to the weigh it up team for this georgeous recipe.
- 1 cup sunflower seeds Add to basket
- 1 cup flaked almonds Add to basket
- ½ cup cranberries, roughly chopped Add to basket
- 2 tablespoon uncrystallised ginger*, finely chopped Add to basket
- ½ cup rolled oats Add to basket
- ¼ cup wholemeal spelt flour
- ¼ tablespoon allspice Add to basket
- 1/8 tablespoon cardamom Add to basket
- ¾ cup Norbu (natural sweetener)
- 1/3 cup honey Add to basket
- 100g dark cooking chocolate Add to basket
Our whole dried cranberries are a delicious addition to any recipe with their sweet and tart taste. Mix them into your muesli, salads, muffins and any cooked dish!
Almond Flour Cookies with Cranberries and Walnuts
Everyone seems to be participating in a cookie exchange right now. I need to find some friends to do a low carb cookie exchange.
Maybe next year, I can convert some of my friends and coworkers to go low carb. It would be great to get an assortment of cookies low in carbs for the holidays.
I guess we can only dream. But, I am going to work on convincing more family and friends to move to a low sugar diet.
More of my family has gone low carb. And, it has had some noticeable positive effects. My sister recently lost 15 pounds on low carb.
However, I don&rsquot see low carb as a diet. It&rsquos a way of life for me and many others. Once you learn how easy it is to eat this way, you&rsquoll never go back.
I was looking for a crispy cookie for the holidays so I created these yummy almond flour cookies with cranberries and walnuts. They are absolutely fantastic.
They are made with almond flour and butter for a crisp buttery flavor. The unsweetened dried cranberries give them a chewy texture too.
And, I used LC Foods white sweetener made with erythritol to give them the best overall taste. It combines erythritol with inulin, stevia, and monk fruit so you don&rsquot get any cooling effect.
My family came over this weekend to celebrate my daughter&rsquos fourth birthday. Several sampled these low carb almond flour cookies and said they tasted like a regular cookie made with sugar.
I only have a few cookies left so I&rsquom thinking of making another batch to share on Christmas. I&rsquoll be working most of the week so I&rsquoll likely be baking last minute treats on Christmas Eve.
I&rsquove often thought of opening a low carb specialty store. However, I don&rsquot know how well it would do in my area as I live in a pretty rural area.
And, I&rsquom pretty busy already. I don&rsquot think if I&rsquod have time to open up a real shop without quitting my regular day job first.
I&rsquom a bit sad to see 2016 end. It&rsquos been a really good year for me. However, 2017 could be even better.
The inspiration for these almond flour cookies came from a cranberry cinnamon cookie recipe I found at All Recipes. I added walnuts to the recipe as I think they go great with cranberries.
These cookies have more cranberries than the cranberry almond biscotti I made a few months ago. And, I love the addition of walnuts.
I&rsquove had a thing for cranberries and walnuts lately. I&rsquove been adding them to salads and pan fried brussels sprouts. They are a perfect low carb combination!
Cranberry, Almond and Walnut Florentines
Christmas in my family is all about traditions, I think we all like to recreate a little bit of our own childhood memories. Here's a good old recipe given to me by my mother, who makes them every year. They taste of Christmas and are so delicious they rarely make it through to Boxing day. I've given them a little twist by substituting golden syrup for agave syrup which gives the florentines a slightly chewy texture.
This recipe is quite similar to making brandy snaps, it's pretty quick, super easy and a great way to get the kids baking. I've used dark chocolate but you could use milk chocolate or white chocolate if you prefer.
I've got a couple of silicon baking mats which are just amazing, nothing ever sticks to them. Baking parchment is fine if you don't have any silicon mats.
This recipe makes 15-18 florentines.
Preheat your oven to 175C.
Start by chopping up the dried fruit and the nuts, I like to have small and slightly larger bits so it's fine to do this roughly.
In a saucepan, melt the butter with the sugar and syrup, then add the flour and mix. Add in all the dried fruit, nuts and the clementine zest and mix again.
Place teaspoon sized blobs of the mixture onto your silicon mat or baking parchment, leaving plenty of space between each one as they will spread out as they bake.
Cook them in the oven for 7-8 minutes, they should be lightly golden on the edges. Remove and let them sit for a minute, as they cool they will firm up so don't try to lift them off the tray too quickly. Once you are able, lift them off and place on a wire cooking rack to cool completely.
To get a nice shine on the chocolate coating your chocolate will need tempering. This is actually a fairly simply process but it does nothing to affect the taste, it's all about looks and snap. It's brilliant if you have a digital probe as you can be really accurate.
In a bowl over hot water, gently melt half the chocolate to 40C. Once the chocolate starts to melt, keep stirring it, this helps the tempering process. Once everything has melted to a nice fluid consistency, remove from the heat and add the remaining chocolate. Your aim is to bring down the temperature of the chocolate to 31C. Keep stirring to melt the cold chocolate, bringing down the temperature as you go. Once everything has melted and the temperature is down to between 31-32C, it's ready to use.
To finish, spread some of the melted chocolate over the back of the cooled florentines and that's it, leave for an hour for the chocolate to set and try to resist eating them all at once.
Cranberry and pistachio sandwich cookies
Use cranberries, pistachios and other festive ingredients to make these impressive cookies from Edd Kimber. You can even turn them into cookie sandwiches with a decadent pistachio buttercream!
Published: November 29, 2019 at 10:41 am
Bake our Christmas cookies then check out our spiced Christmas biscuits, gingerbread cookies and florentines and more Christmas baking recipes.
These cranberry and pistachio sandwich cookies have been created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says: “Many Christmas recipes demand dried fruit. These cookie follow that advice but instead of the usual raisins and sultanas use dried cranberries, which are usually relegated to the somewhat unloved and neglected sauce. For the option cookie sandwich filling I have gone with an unusual but delicious pistachio buttercream.”
- plain flour 350g
- baking powder ½ tsp
- bicarbonate of soda 1 tsp
- unsalted butter 225g
- caster sugar 300g
- lemon 1, zested
- eggs 2, large
- vanilla extract 1 tsp
- dried cranberries 150g
- whole milk 200ml
- pistachios 75g, plus 50g for decoration, finely chopped
- plain flour 20g
- caster sugar 150g
- vanilla bean paste 1 tsp
- unsalted butter 175g, softened
- green food colouring a few drops, (optional)
To make the cookies, mix together the flour, baking powder, bicarbonate of soda and 1 /2 tsp of salt. In a large bowl, beat together the butter, sugar and lemon zest for 5 minutes until light and fluffy. Whisk in the eggs, then briefly mix in the vanilla extract. Add the dry ingredients and the cranberries, and mix until a soft cookie dough is formed. Cover and chill for 2 hours or until firm.
Lemon Cranberry Florentines - Recipes
These delicate cookies are deliciously crisp, chewy and really easy to make in two stages.
Because they’re a bit posh, they also make a wonderful gift. The combination of almonds, tangy citrus zest and dark chocolate is mouthwatering. You don’t have to make your own candied citrus peel but if you do, you’ll elevate this classic little cookie to world-class proportions.
If you can resist eating them all, they’ll keep a week in an airtight container and they freeze well.
5 tablespoons of heavy (double) cream
2 oz (50g) of fine white sugar (caster)
3.5 oz (100g) of flaked almonds
1.5 oz (40g) of candied orange peel, finely chopped
1 oz (25g) of plain all-purpose flour, sifted
5oz (150g) of dark chocolate chips such as Ghirardelli
Heat the oven to 350F/ 180C.
Grease one or two baking sheets (the cookies spread, so they’ll need plenty of room).
Put the flaked almonds and chopped peel in a large bowl. Gently bring the butter, cream and sugar to a boil then pour over the almonds and peel and stir well. Fold in the flour and a good pinch of salt stirring to combine thoroughly.
Drop heaped teaspoon amounts onto the baking sheet, at least 1.5 inches (40cm) apart and with the back of a wet fork or spoon, flatten each mound a little. Bake for about 10-12 minutes or until the edges have turned a golden brown.
Remove them from the oven and allow to cool for about 15-20 minutes, then carefully transfer them to a flat surface to cool completely.
For the chocolate coating – put the chocolate chips in a bowl set over a pan of barely simmering water. Don’t allow the bottom of the bowl to come into contact with the water or the chocolate will ‘seize’ (i.e. become hard, grainy and unfit for anything).
Once the chocolate has melted, give it a good stir and take off the heat.
Turn the cookies over, drop a teaspoon of chocolate onto the underside of each and gently spread up to the edges. Before the chocolate has set, take a fork and gently swirl a pattern in the chocolate.
They’ll set more quickly if you put them in the fridge for 15 minutes or so.
Tis the season to be jolly. This weekend well and truly marked the beginning of the Christmas party circuit. Filled with bonhomie and good cheer. More often than not over a glass of something deliciously sparkling. This year, with the &hellip Continue reading &rarr
Leafing through a pile of back issues of Delicious magazine I came across a very clever recipe for Italian florentines. A delectable combination of caramel, dried fruit and nuts. Baked in a slab. Cut into perfect circles just before the &hellip Continue reading &rarr
Rose Prince’s florentines. Photograph: Felicity Cloake/Guardian
Florentines demand a careful eye, both going in and coming out of the oven. It is essential to flatten them as thin as possible on the baking tray, rather than letting them spread out on their own, as Berry seems to suggest, or you’ll end up with little puffy biscuits that, without her liberal way with the flour, will struggle to hold together. Make sure you spread them well apart too, to expand further in the heat.
You’ll also need to keep an eagle eye on them once they’re in the oven. While undercooking florentines will leave you with a tray of disintegrating disasters, going too far in the other direction will spoil the flavour, so it is essential to catch them at just the right point. Be patient enough to leave them to cool before anointing them with chocolate. Whether you wait for that to cool too is between you and your conscience.
All the good tastes of Christmas come together it these shortbread style melt-in your mouth keto cranberry orange shortbread cookies. The tang of orange with roasted almonds and cranberries will be a hit with everyone on your list!
- 1 cup butter, softened
- 1 cup sweetener, Swerve Confectioner's
- 4 tbsp orange zest, (zest of 2 oranges)
- 3 1/2 cups almond flour, finely ground, blanched
- 1/4 cup coconut flour
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp salt
- 2/3 cup toasted almonds
- 2/3 cup cranberries, chopped (or unsweetened dried)
- Beat the butter and sweetener in a large bowl until combined and light.
- Add in the extracts and zest and beat in well.
- Measure in the almond and coconut flours and mix together thoroughly.
- Stir in the almonds and cranberries.
- Form the dough into two equal-sized logs about 2 inches across and roll them in cling wrap or parchment paper. Chill the logs for at least 1 hour or overnight.
- Preheat the oven to 325 degrees Fahrenheit and prepare two baking sheets with parchment paper or silicone baking mats.
- Cut each log into 12 slices (a total of 24 cookies) and place on the baking sheets at least an inch apart.
- Bake for 10-12 minutes then let cool completely on the pans.
Servings 12.0 Amount Per Serving: 2 cookies Calories 228 Total Fat 22 g Saturated Fat 10 g Monounsaturated Fat 6 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 41 mg Sodium 104 mg Potassium 48 mg Total Carbohydrate 5 g Dietary Fiber 3 g Sugars 1 g Protein 3 g
*Nutrition Facts per MyFitnessPal.com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.
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