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A delicious low carb take on the classic Italian recipe for Florentine biscuits.

While they look decadent, they are quite easy to make. They are perfect for a sugar free treat to go with a cup of tea or coffee, or serve them up at a special occasion such as a high tea or even the Christmas table. We’ve also gifted these as they make a wonderful gourmet gift.

They even taste fabulous served plain without dipping in chocolate, so why not try only dipping half of them?

Ingredients (makes 24)

  • 40 grams butter
  • 40 mls cream
  • 125 grams Naturally Sweet erythritol
  • 3/4 cup almond flour
  • 1/4 cup cranberries
  • 1 tablespoon orange zest
  • pinch salt
  • 180 grams flaked almonds
  • 1 egg white
  • 1/2 teaspoon vanilla extract

Chocolate Base

  • 50 grams dark chocolate 85% or chocolate of choice

Metric - US Customary

Instructions

  • Add the butter cream and sweetener to a small saucepan. Bring to the boil then simmer gently for about 5 minutes, watch to make sure it doesn't burn. Set aside.
  • Combine the almond flour, dried cranberries, orange zest, salt and flaked almonds in a small mixing bowl. Add the butter mixture, an egg white and the vanilla extract to the dry mixture, stir well to combine. Make sure the almonds are evenly coated with the mixture to prevent any dry spots.
  • Line a muffin tray with paper muffin pans (for ease of removal once baked) and place approximately 1 tablespoon of mixture into each pan. Gently tap the mixture into the pans to create a reasonably flat cookie but don't compress too much.
  • Recipe makes around 24.
  • Bake at 170 C/340 F for 15-17 minutes or until light golden brown. If browning too quickly turn the temperature down slightly and cover with a foil tent.
  • Allow florentines to sit until completely cool. I like to leave them covered overnight before I remove them from the paper pans, as they continue to set over a couple of hours.
  • Melt 50 grams of dark chocolate in short bursts in the microwave and dip the base of each cookie into the chocolate, smoothing off the chocolate with a spatula. Place chocolate side up on a piece of baking paper until the chocolate sets. Leave some cookies plain if desired. they taste great either way.
  • Store cookies in an airtight container for up to one week

Recipe Notes

Almond meal or almond flour can be used in this recipe. Make your own sugar free dried cranberries by following this recipe-Sugar Free Dried CranberriesDried Blueberries could also be used.

Nutritional Information

Serving: 1cookie | Calories: 57kcal | Carbohydrates: 1.9g | Protein: 2.2g | Fat: 4.7g | Fiber: 0.7gNote that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.