Almond Florentine Cookies With Allulose Caramel
This healthier take on the traditional Florentine uses Allulose, a natural low-carb sweetener that actually caramelizes like sugar. The result is the same luxurious crunch and buttery caramel flavor, without the sugar spike.
Servings 10 cookies
Calories 1300kcal
Ingredients
- 150 g Almond flakes
- 30 g Candied orange peel
- 20 g Dried cranberries
- 120 g Allulose
- 30 g Butter
- 30 g Heavy Cream 33% Fat
Instructions
- Bake almond flakes at 170°C (340°F) in the oven for 5–7 minutes until light golden.
- Line a baking tray or flat cutting board with parchment paper.
- Melt the allulose in a skillet over high heat. It should turn a golden-brown caramel color.
- Stir in the butter until fully melted and combined.
- Pour in the heavy cream and wait a few seconds for the bubbling to subside. Stir in a pinch of baking soda.
- Add the toasted almond flakes, candied orange peel, and chopped cranberries. Stir well until every dry piece is evenly coated.
- Place 1–1.5 tablespoons of the mixture onto the prepared parchment. Flatten and shape into round shapes.
- Refrigerate the cookies for 30 minutes until the caramel sets.