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Makes: 18-24 - depending on size


100g unsalted butter
1 cup double cream
250g caster sugar
50g dried cranberries, chopped
50g candied orange peel, finely chopped
400g flaked almonds
2 pumps NOMU Vanilla Paste
100g plain flour
1 tsp NOMU Cocoa
150g NOMU Decadent Hot Chocolate Chunks


Preheat your oven to 180°C and line a baking tray with foil. Grease well.

Place the butter, cream and sugar in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil, then remove from the heat and stir in the cranberries, orange peel, almonds and Vanilla Paste. Sift in the flour and cocoa and stir to combine.

Drop generous teaspoonfuls of the mixture onto the prepared tray, ensuring that they are spaced apart, and flatten each one lightly with a fork. Bake for 6-8 minutes or until golden brown. Carefully lift off the tray with a palette knife and transfer to a cooling rack.

Melt the hot chocolate chunks in the microwave and dip one half of each florentine into the chocolate to coat. Place on greaseproof paper to set.

TIPS: Replace the cranberries with glacé cherries and try hazelnuts or brazil nuts instead of almonds. Dip the florentines in white chocolate instead of dark. Make spiced florentines by adding 1 tsp NOMU Sweet Rub to the flour.

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