Espresso Florentine

Name: Espresso Florentine
Cook time: 45 min
Total time: 45 min
Yield: 30
Ingredients: 100 g red cherries; 75 g Whipped cream; 75 g Butter; 100 g liquid honey; 50 g Sugar; 35 g Flour; 250 g flaked almonds; 150 g Dark chocolate coating; 2 TEASPOONS Espresso powder (instant); baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 30

100 g red cherries
75 g Whipped cream
75 g Butter
100 g liquid honey
50 g Sugar
35 g Flour
250 g flaked almonds
150 g Dark chocolate coating
2 TEASPOONS Espresso powder (instant)
baking paper

Directions

1
Roughly chop the cherries. Bring cream, butter, honey and sugar to the boil. Remove from the heat immediately. Dust with flour and stir in. Then briefly stir in almonds and cherries
2
Spread immediately 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. Let cool for about 20 minutes. Then cut out about 30 circles (5-6 cm Ø). Let cool off
3
Coarsely chop the chocolate coating and melt in a hot water bath. Stir in espresso powder. Brush the back of the Florentines with it, decorate with a dough comb if necessary. Allow to dry