Florentine
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g butter
- 125 ml cream
- 100 g almonds, chopped
- 50 g lemon peel
- 50 g orane peel
- 125 g suar
- 1 packet vanilla sugar
- 1 pinch cinnamon
- 85 g flour
- 1 packet couverture
Print Recipe
Pin Recipe Instructions
- Bring the butter, cream and sugar in the cream to the boil. Stir in the almonds, cinnamon, vanilla sugar and the finely chopped orange peel and lemon peel. Dust over the flour and stir. Place small heaps with two spoons on a baking sheet lined with baking paper.
- Bake in the preheated oven at 225 ° C top / bottom heat. The florentines are ready when they are light brown and medium brown around the edge and tip. Allow to cool and coat the underside with couverture.
- For approx. 30 pieces.
- Tip: I like them best when they are not as flat as the ones you can buy, because then they are still soft on the inside.
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