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Almond and Cranberry Florentines

Almond and Cranberry Florentines

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Angus Hughson

Sparkling Whites, Dessert Wines and Pinot Noir are the best wines to pair with Almond and Cranberry Florentines.


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12 comments • 11 ratings
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Posted by chop55 • 3y ago • Report
I have made these 3 times, each time they have turned out soft, but have a good flavour.
Posted by Fiona549 • 2y ago • Report
Hi I have made this recipe once and it turned out perfectly - just leave in the oven a bit longer. Every oven is different.!
Posted by • 2y ago • Report
what is a slithered almond
Posted by • 2y ago • Report
and what is a 'grammer' chef? Grammar, please. But thanks for pointing out the common slither/sliver confusion. Remember everyone, snakes slither. A sliver is a very thin slice of something.
Posted by • 2y ago • Report
what is a slithered almond?
Posted by RW8 • 3y ago • Report
I would hope that the person who wrote the recipe will change the Almonds to "SLIVERED" which are sliced as opposed to what a snake does which is "SLITHERS". A small point I know but it really annoys me because the mispronounciation is becoming the norm.
Posted by Daleemad • 2y ago • Report
I agree wholeheartedly about the slithered. It almost did my head in! :-) My brain switched it to "slivered" quick and smart. One thing, RW8, the word is "mispronunciation", not "mispronounciation" which, in itself, is a mispronunciation. Yet another word that is really annoying when spelled incorrectly. :-)
Posted by RW8 • 3y ago • Report
I am all for Harry Potter but I am not eating anything that "slithers" I would hope the people that type out the recipes will change the almonds to "slivered" as in sliced. We are still an english speaking people
Posted by Hot Chilli • 5y ago • Report
I was told once that florentines need to be made in Autumn / Winter in order for them to crisp up. They don't work so well in hot humid climates.
Posted by HR5 • 5y ago • Report
I also followed the recipe and two hours later in fridge, still soft. Very disappointed. they wern't cheap to make, either