Christmas Spice – Florentine
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 125 g suar
- 2 packs vanilla sugar
- 250 ml cream
- 1 tablespoon lemon (s) - zest, grated
- 1 tablespoon orange (s) peel, grated
- 1 tablespoon cinnamon
- 1 teaspoon cardamom
- 1 pinch clove (s), powder
- 1 pinch nutmeg
- 50 g butter or mararine
- 200 g almond (s), flakes
- 100 g hazelnuts, flakes
- 1 cup oatmeal
- 50 grams flour
- 1 bar chocolate (block chocolate or chocolate icing)
Print Recipe
Pin Recipe Instructions
- Bring the cream together with the sugar, vanilla sugar, orange and lemon peel to the boil (stir frequently). Then stir in the spices and butter, remove the saucepan from the heat and let it cool down. Then stir in the almonds, nuts, oat flakes and the flour and leave to swell briefly.
- Put the mixture with a tablespoon on the baking sheet lined with baking paper and press it flat. Bake the Florentines for 15-20 minutes at 180-200 ° C (be careful, they can get too dark quickly; I bake them in my fan-assisted oven for about 15 minutes at 180 ° C).
- Place the florentines upside down on a wire rack and let cool. In the meantime, let the chocolate melt in a water bath and brush the underside of the Florentines with it. When the chocolate is set, you are done.
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