Homemade Florentines
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 15 mins |
| Total Time | 2 hrs 5 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 ml cream
- 2 packs vanilla sugar
- 175 grams sugar
- 50 g butter, or mararine
- 200 g flaked almonds
- 75 g lemon peel, finely chopped or round
- 75 g orane peel, finely chopped or round
- 0.5 teaspoon ½ cinnamon powder
- 1 pinch clove powder
- 75 g flour, or spelled flour (sifted)
- 50 cranberries, dried
Moreover:
- Couverture, light or dark
Print Recipe
Pin Recipe Instructions
- Bring the cream, vanilla sugar, sugar and butter or margarine to the boil while stirring and then allow to cool completely.
- Mix in the remaining ingredients.
- Line a baking sheet with baking paper and spread the mixture about 1/2 cm thick in a circle (about 5-6 cm in diameter) on the baking paper. Place a cranberry in the middle of each Florentine.
- Bake in a preheated oven at 175-180 ° C for 10-15 minutes.
- Cool on the wire rack (smooth surface facing down).
- Melt the couverture in a water bath and brush with light or dark couverture from below.
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