Florentine corners

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
45 mins
TOTAL TIME
165 mins

Ingredients

Servings: 50
  • 100 g Candied orange peel
  • 1 TABLESPOON Butter
  • 200 g Whipped cream
  • 100 g Sugar
  • 100 g Honey
  • 200 g flaked almonds
  • 200 g Pumpkin seeds
  • 75 g Flour
  • 200 g Milk chocolate
  • baking paper

Directions

  1. 1

    Finely chop the candied orange peel. Bring butter, cream, sugar and honey to the boil in a saucepan while stirring. Add almond flakes, pumpkin seeds and candied orange peel to the fat-sugar mixture and simmer for about 2 minutes at low heat, stirring occasionally. Stir in flour. Let rest for about 15 minutes.

  2. 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 about 15 minutes. Take out, carefully pull the Florentine plate with the baking paper from the baking tray onto the work surface. Leave to cool for about 5 minutes. With a sharp knife, first cut into squares, then into triangles. Let it cool down.

  3. 3

    Chop the chocolate and melt over a warm water bath. Brush the undersides of the Florentines with chocolate and leave to dry on a cake rack.

Nutrition Facts

KCAL
110 kcal
CARBS
9 g
FATS
7 g
PROTEINS
3 g