Florentine corners
easy
90 mins
90 mins
Ingredients
- 500 g Flour
- 1 TEASPOON Baking Powder
- 250 g Butter or margarine
- 150 g Sugar
- 1 egg (weight class 2)
- 1 pinch Salt
- 7-10 Tbsp For the flooring and for
- 100 g red cherries
- 100 g green cherries
- 400 g chopped almonds
- 250 g Butter or margarine
- 150 g Sugar
- 7-10 Tbsp Fat and flour
- 175 g Apricot jam
- 150 g white couverture
- 150 g whole milk - couverture
- 7-10 Tbsp Cling film
Directions
- 1
Knead flour, baking powder, fat, sugar, egg and 1 pinch of salt to a smooth shortcrust pastry. Wrap in foil and put in a cool place for about 30 minutes. Meanwhile, for the topping, finely dice the cherries and mix with the chopped almonds. Bring the fat and 6 tablespoons of water to the boil. Add sugar and nut mixture. Roll out the short pastry on a greased and floured baking tray (approx. 39 x 32 cm). Warm up the apricot jam and spread on the pastry.
- 2
Then add the nut mixture. Bake in the preheated oven (electric: 175 °C / gas: level 3) for 30 - 40 minutes. Cut into (5 x 5 x 7.5 cm) triangles immediately after baking. Let them cool down. Melt the couverture separately and dip the tips of the triangles into it. Let dry on a cake rack. Results in about 75 pieces
- 3
Tip: Push the baking tray in the last or penultimate rail from below
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