Name: Lemon Cranberry Florentines
Yield: Makes 3 1/2 dozen
Ingredients: 6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces; 2/3 cup sugar; 1/3 cup heavy whipping cream; 3 tablespoons honey; 1 1/4 cups slivered almonds, finely chopped; 1 cup finely chopped Candied Lemon Peel , divided; 1/2 cup dried cranberries, finely chopped; 1/3 cup all purpose flour; 9 ounces bittersweet or semisweet chocolate, finely chopped

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Lemon Cranberry FlorentinesIsabelle Bonjean

These thin, elegant cookies get their flavor from dried cranberries and homemade candied lemon peel. Because the lemon peel needs to dry overnight, be sure to begin this recipe one day ahead.

Baker's choice:

Feel free to use thinly sliced candied lemon peel (instead of finely chopped) to garnish the cookies.

Recipe notes

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