Florentine cookies

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put 150 g flour, 50 g sugar and vanillin sugar in a mixing bowl and mix well. Make a depression in the middle and add 65 g butter in flakes and 2 tablespoons of cold water. Knead with the dough hook of the hand mixer. Cover and chill for about 30 minutes. Roll out the dough on a lightly floured work surface to a thickness of approx. 3 mm and cut out circles with a round cookie cutter (4 cm Ø).

2. 2

   Place on 2 baking trays lined with baking paper. Pre-bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 8 minutes. In the meantime cut the cherries into small pieces. Put 50 g butter, 100 g sugar, honey, cream, cherries, almonds and hazelnuts in a pot, bring to the boil and simmer at low heat for about 3 minutes. Add 3 tablespoons of flour and stir in. Remove the pot from the heat. Spread the nut mixture with 2 teaspoons on the pre-baked cookies. Increase the oven temperature (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake the cookies for another 10 minutes. Let them cool down on a cake rack.

3. 3

   Remove the pot from the heat. Spread the nut mixture with 2 teaspoons on the pre-baked cookies. Increase the oven temperature (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake the cookies for another 10 minutes. Let them cool down on a cake rack. In the meantime, dissolve the cake glaze in a hot water bath and brush the cooled cookies with it on the underside, allow to dry. Arrange on a plate

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
90 kcal

CARBS
8 g

FATS
6 g

PROTEINS
1 g