Florentine mountains

Name: Florentine mountains
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 150 g Flour; 150 g Sugar; 1 package Vanillin sugar; 1 Protein (size M); 125 g Butter; 25 g Cherries; 1 TABLESPOON Honey; 6 TABLESPOONS Whipped cream; 200 g sliced almonds; 50 g Dark chocolate coating; 7-10 Tbsp Cling film; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

150 g Flour
150 g Sugar
1 package Vanillin sugar
1 Protein (size M)
125 g Butter
25 g Cherries
1 TABLESPOON Honey
6 TABLESPOONS Whipped cream
200 g sliced almonds
50 g Dark chocolate coating
7-10 Tbsp Cling film
baking paper

Directions

1
Sieve the flour into a bowl, add 50 g sugar, vanillin sugar, egg white and 75 g butter to make a smooth shortcrust pastry. wrap the dough in foil, let it rest in the fridge for about 1 hour
2
Roll out the dough thinly. Cut out circles (approx. 5 cm Ø). Knead dough remains again, roll out and cut out. Place on a baking tray lined with baking paper. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes, remove
3
In the meantime chop the cherries into small pieces. Melt 50 g butter, 100 g sugar and honey in a large pan while stirring until the mixture is lightly browned. Mix in the cream and simmer for about 2 minutes. Add almonds and cherries, simmer for another 3 minutes at low heat while stirring. Put the almond mixture as small heaps on the cookies. Put the cookies back into the oven, bake for about 7 minutes. Take out the cookies and let them cool down. Chop the chocolate coating and melt over a warm water bath. Dip the shortcrust pastry bases into the couverture. Leave to dry
4
waiting time approx. 1 1/2 hours