Florentines
Almond and honey florentines, one side coated with melted chocolate after baking.
Ingredients
butter
7 oz (210 g)
sugar
10 oz (300 g)
honey
3 oz (90 g)
light cream
3 oz (90 g)
sliced almonds
12 oz (360 g)
almond flour or hazelnut flour (ground)
2 oz (60 g)
candied orange peel (chopped)
4 oz (120 g)
bread flour
2 oz (60 g)
chocolate (melted, for decoration)
to taste
Instructions
1
Cook syrup
Place the butter, sugar, honey, and cream in a heavy-bottomed saucepan. Stir continuously and bring to a boil over high heat. Continue stirring while cooking until the mixture reaches 240°F (115°C).
2
Combine
Combine the remaining ingredients together and add them to the syrup mixture. Stir until evenly mixed.
3
Shape
Pipe method. The mixture must be worked while still hot, as it becomes very hard once cooled. On a baking sheet lined with silicone paper or greased and floured, pipe each portion of about 1/2 oz (15 g), spaced at least 2 inches (5 cm) apart to allow room for spreading. Use a fork to flatten the cookies.
4
Bake
Bake at 375°F (190°C) until browned. As soon as the baking sheet comes out of the oven, use a round cutter to trim the cookies back into a round shape. Cool.
5
Decorate
Spread the melted chocolate on the flat bottom of the cookies. Use a comb to create patterns on the chocolate.
