Students – Florentines

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Baking
Cuisine European
Servings (Default: 70)

Ingredients

For the dough:

  • 220 g flour
  • 1 teaspoon, leveled baking powder
  • 1 point vanilla sugar
  • 3 tablespoon milk
  • 100 g mararine or butter

For covering:

  • 40 g butter
  • 80 g suar
  • 0.5 ½ point vanilla sugar
  • 1 ½ tablespoon honey
  • 4 tablespoon heavy cream
  • 300 g nuts, mixed (trail mix)
Students – Florentines
Students – Florentines

Instructions

  1. The special thing about the cookies is the trail mix, please do not take the cheap ones, which consist almost exclusively of peanuts and currants, but a good mix of nuts with almonds, hazelnuts, whale (if necessary break through again) and many cashew nuts. I take 1 bag of 200 g nut mix, add some cashews, quartered walnuts and handpicked sultanas until I get around 300 g.
  2. The cookie base is really baked without sugar, the cookies taste sweet enough thanks to the caramel topping.
  3. Preparation: Prepare smooth kneading dough, if necessary chill again, roll out thinly and cut out round cookies (approx. 4-5cm diameter). Place on a baking sheet with parchment paper. Preheat the oven to 175 ° C (meanwhile weigh the ingredients for the caramel mixture), prebake the cookies for approx. 7 minutes until they are light yellow and leave them on the baking sheet.
  4. Prepare the caramel mixture while prebaking. Caramelize butter, sugar, vanilla sugar and honey in a pan over high heat until light brown, stirring often with a wooden spoon. Remove from the fire, stir in 3 tablespoons of cream until the sugar has dissolved, then add the trail mix. Back on the fire and mix in the trail mix until everything is heated and coated with the liquid caramel.
  5. Spread the nut mixture over the cookies with 2 teaspoons, if it becomes too tough, reheat it. Bake the cookies for another 7 minutes at 175 ° C.
  6. After cooling down completely, store in a tightly fitting jar. Caramel would draw moisture in the air and become soft. I also always make half a tray of Studiflos without raisins, because some people just don`t like them, and put them in an extra can for storage.

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