Florentine

Name: Florentine
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 50 g Candied cherries; 40 g Candied orange peel; 40 g Citation; 100 g Sugar; 20 g Butter; 125 g Whipped cream; 125 g flaked almonds; 2 tablespoons (approx. 30 g) Flour; 150 g Dark chocolate coating; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

50 g Candied cherries
40 g Candied orange peel
40 g Citation
100 g Sugar
20 g Butter
125 g Whipped cream
125 g flaked almonds
2 tablespoons (approx. 30 g) Flour
150 g Dark chocolate coating
baking paper

Directions

1
Chop candied cherries. Chop candied orange peel and candied lemon peel a little finer as well. Put sugar, butter and whipped cream in a pot and bring to the boil. Add flaked almonds and candied fruit and simmer at low heat for about 3 minutes. Add flour and stir in. Remove the pot from the stove
2
Line 2 baking trays (32 x 39 cm) with baking paper. Using 2 teaspoons, place approx. 30 small round piles on the baking trays with some distance between them. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 6 minutes. Pull the Florentine on the baking paper onto a cake rack and let it cool down
3
Coarsely chop the chocolate coating and melt it over a warm water bath. Place the Florentines on a fork with the underside of the fork until slightly above the top edge, dip them into the couverture and drain well. Place on baking paper and allow to dry
4
waiting time approx. 2 hours