Espresso Florentine

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Roughly chop the cherries, rinse under hot water and drain. Bring cream, sugar, butter and honey to the boil. Dust with flour and stir in. Add almonds and cherries. Remove the mixture, let it cool down a little and spread it on a baking tray lined with baking paper. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes until golden brown. Remove, allow to cool and cut out about 30 Florentines (5.5 cm Ø).

2. 2

   Let the Florentines cool completely. In the meantime, finely chop the couverture. Melt half of it in a hot water bath. Remove couverture from the water bath, add the remaining couverture and espresso powder and stir until smooth. Spread the back of the Florentines with couverture and decorate as desired with a pastry comb. Let the Florentines dry

3. 3

   10 % is deducted for "waste" in the food

Nutrition Facts

KCAL
120 kcal

CARBS
10 g

FATS
8 g

PROTEINS
2 g