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Cranberry, sour cherry and dark-chocolate Florentines recipe

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telegraph.co.uk

These aren’t difficult but pay attention to specifics: leave lots of space between each biscuit, don’t make the biscuit too high (flatten the mixture for each one), get the oven to temperature and keep an eye on the biscuits once they’ve been baking for 9 minutes.

I especially like this mixture as I love the dark chocolate with the sourness of cherries and cranberries, but other dried fruit can be used.Prep time: 25 minutes | Cooking time: 15 minutesAbout 25, depending on sizeWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..

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