Florentine almond strips

Name: Florentine almond strips
Cook time: 1 h
Total time: 1 h
Yield: 60
Ingredients: 2 TABLESPOONS Butter; 250 g Whipped cream; 100 g Sugar; 100 g Honey; 400 g flaked almonds; 4 TABLESPOONS Flour; 300 g Dark chocolate; 1 cube (25 g) Coconut oil; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 60

2 TABLESPOONS Butter
250 g Whipped cream
100 g Sugar
100 g Honey
400 g flaked almonds
4 TABLESPOONS Flour
300 g Dark chocolate
1 cube (25 g) Coconut oil
baking paper

Directions

1
Bring butter, cream, sugar and honey to the boil in a pot while stirring. Add flaked almonds to the fat-sugar-mixture and simmer for about 2 minutes at low heat while stirring occasionally. Stir in flour. Let rest for about 15 minutes
2
Line a baking tray (32 x 39 cm) with baking paper. Put almond paste on top and spread smooth. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 9-12 minutes. Remove, carefully pull the Florentine plate with the baking paper from the baking tray onto the work surface. Let cool for about 5 minutes. Cut into squares (approx. 4.5 x 4.5 cm) with a sharp knife. Allow to cool down
3
Chop the chocolate and melt it with coconut oil over a warm water bath. Dip the Florentine half in the chocolate. Drain and place on a piece of baking paper. Leave to dry. The Florentines keep cool and airtight for about 2 weeks.
4
waiting time approx. 1 1/2 hours