Better Homes and Gardens Australia — December 2017

CHRISTMAS TREATS

White chocolate,

pistachio, cranberry and

almond florentines

These elegant treats are

packed with cranberries and

nuts. They're for sharing, but

no judgement if you don't!

WHITE CHOCOLATE,

PISTACHIO, CRANBERRY

AND ALMOND FLORENTINES

Preparation time 15 mins plus

1 hour cooling and 1 hour chilling

Cooking time 40 mins

Makes 12

Cooking oil spray, to grease

80g pistachios

100g dried cranberries

3½ cups cornflakes

110g flaked almonds

½ cup sultanas

395g can sweetened condensed milk

200g white chocolate, melted

200g dark chocolate, melted

STEP 1 Preheat oven to 160°C fan-

forced (180°C conventional). Grease

a 6-hole festive cakelet pan with

cooking oil. Put it on an oven tray.

STEP 2 Roughly chop pistachios

and cranberries and transfer to a

large bowl with cornflakes, almonds

and sultanas. Pour in sweetened

condensed milk and stir until

combined. Spoon ½ cup of mixture

into each of the prepared holes,

and press down firmly, smoothing

surface as much as possible. Bake

for 20 minutes or until golden and

cooked. Set aside in pan for 30

minutes or until cooled completely.

STEP 3 Remove from pan. Wash

pan and dry thoroughly. Repeat

Steps 1-2 to make 6 more.

STEP 4 Pour melted white chocolate

into the holes, about 1 Tbsp per

hole. Return 6 of the florentines

to matching pan holes, decorative

side down. Chill for 30 minutes or

until chocolate has set. Remove

and store in an airtight container

between layers of baking paper.

STEP 5 Repeat Step 4 with dark

chocolate and remaining florentines.

Florentines will keep for up to

1 week stored in the fridge.

FLORENTINE SLICE

To make a Florentine slice, follow Steps

1-2 of White chocolate, pistachio,

cranberry and almond florentines,

greasing a 20 x 30cm lamington tin,

lining base and sides with baking

paper and baking for 20 minutes or

until lightly golden. Remove slice

from tin, grease and reline with

baking paper. Pour 200g each of

melted milk chocolate and white

chocolate into the base, marbling with

a spoon. Return slice to tin, rough

side up. Refrigerate for 1 hour or until

chocolate has set. Remove from tin

and cut into 20 triangular pieces.

Cooking times may

vary so always test

Bake me in

your festive

cakelet pan or

a muffin tray