Ciperines Mini Florentines
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g lemon peel, chopped
- 120 g cherry (s) (voucher), candied, chopped
- 250 g almond sticks
- 250 grams sugar
- 60 g butter
- 250 ml whipped cream
- 4 tablespoon flour
- Chocolate couverture, dark, for spreading
Print Recipe
Pin Recipe Instructions
- Bring all ingredients to the boil except for the flour in a flat, wide saucepan, simmer over a low heat for 30 minutes while stirring. Remove from the heat and dust the flour over it, stir well.
- Spread small heaps apart on a baking sheet lined with baking paper and spread them flat. Bake in the oven at 220 ° C for about 5 minutes until the cookies are golden brown. Take out of the oven and immediately push the melted Florentines together evenly with 2 teaspoons. This has to be done very quickly, as the mass cools down quickly and then solidifies. Only bake one tray at a time.
- Remove the baking paper with the Florentines from the tray and let it cool down.
- After cooling, coat the back with melted couverture and let it set overnight. Keep tightly closed in a tin between layers of cling film (otherwise they will stick together).
- The Florentines will be nice and thin and crispy this way. I`ve already made them in greased mini muffin tins. This has the advantage that you don`t have to push them together, they become evenly round and you can bake several levels at the same time with convection. Then they get a little thicker, but are still nice and crispy.
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