Well, these florentines are literally melt in your mouth goodness. They aren't overly sweet and the little bit of crunch from the pistachio and the tang from the cranberries are a perfect balance. This recipe is small (but you still shouldn't eat the whole batch in one sitting) but makes a lot of cookies. You don't have to feel guilty about eating three or four! Or do you??!! :)
Pistachio-Cranberry Florentine Cookies
2 T. butter
2 T. brown sugar
1 1/2 T. agave nectar
1 1/2 T. pistachios, finely chopped
1 1/2 T. dried cranberries, finely chopped
2 T. flour
Preheat oven to 375 degrees F.
In a small sauce pan melt butter, brown sugar and agave nectar. Remove from heat and stir in pistachios, cranberries and flour until combined.
On a silpat or parchment lined baking sheet using a 1/2 teaspoon measuring spoon, drop batter on sheet. Make six at a time leaving space in between so they don't run together.
Makes 1 1/2 to 2 dozen cookies depending on size.