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2025-12-23 23:59:59
Christmas offer ends in:
Festive Almond Florentines
Crisp, golden, naturally festive Florentines made without flour – just maple, vegan butter, ground almonds, and colourful seasonal toppings. They make for a beautiful Christmas gift and you can customise the toppings to your taste – we went with flaked almonds, goji berries, flaked coconut and freeze dried raspberries.
Preheat to 160°C (320°F) and line a baking tray with parchment.
Make a caramel
Add 90g maple syrup to a small saucepan and bring to a gentle simmer over medium heat.
Cook 3–4 minutes, stirring occasionally, until it begins to thicken and bubble steadily.
Add 60g vegan butter and cook another 3–4 minutes, stirring, until the caramel becomes glossy, foamy on top and slightly resistant when stirred. It should look thick enough to coat a spoon, not runny.
Add the binder
Remove the pan from the heat and whisk in 3 tbsp ground almonds, sea salt and vanilla + orange zest (if using). Let sit 30 seconds — the caramel should noticeably thicken. If still loose whisk in 1 more tbsp ground almonds.
Fold in the festive mix-ins
Stir in flaked almonds, goji berries/ freeze dried raspberries, pistachios/pumpkin seeds and desiccated coconut. The mixture should now be nut-heavy and spoonable, not pourable.
Shape the Florentines
Spoon heaped teaspoons onto the tray. Use the back of the spoon (or fingers) to gently flatten into small rounds. Leave space – they will spread a little, but much less than before.
Optional for extra-perfect rounds: Chill shaped Florentines 5 minutes before baking.
Bake
Bake for 8-10 minutes, until the edges are deep golden and the centres look set and glossy, not liquid. They will firm up as they cool.
Cool completely
Leave them on the tray until fully crisp and hardened. Moving too early will break them.
Optional chocolate drizzle
Dip or drizzle with melted dark chocolate and sprinkle with festive red goji or freeze-dried berries. Allow to set.
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