Florentine with apricots

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 20
  • 105 g Flour
  • 50 g crushed almonds
  • 130 g Sugar
  • 1 pinch Salt
  • 1 egg (size S)
  • 70 g soft butter
  • 30 g Walnut kernels
  • 75 g dried soft apricots
  • 1 TABLESPOON tasteless rape oil
  • 75 g Whipped cream
  • 20 g flaked almonds
  • 20 g Sunflower seeds
  • 20 g Pumpkin seeds
  • 30 g white chocolate
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Knead 75 g flour, ground almonds, 30 g sugar, salt, egg and 60 g softened butter first with the dough hooks of the hand mixer, then with your hands to a smooth dough, form into a flat slice, wrap in foil and chill for about 15 minutes.

  2. 2

    Chop the walnuts, dice the apricots. Knead the dough again, roll out to a thickness of approx. 3 mm and cut out cookies with a cookie cutter (approx. 6 cm Ø). Place the cookies on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 7 minutes.

  3. 3

    Take out and let it cool down.

  4. 4

    Put 100 g sugar, 10 g butter, rapeseed oil and whipped cream in a saucepan and bring to the boil. Add flaked almonds, walnuts, apricot pieces, sunflower and pumpkin seeds and simmer at low heat for about 3 minutes.

  5. 5

    Add 30 g flour and stir in. Remove the pot from the stove.

  6. 6

    Put a biscuit Florentine paste in the middle of each shortbread cookie and bake in the oven at the same temperature for about 6 minutes. Put the biscuits on a cake rack and let them cool down. Melt the chocolate and spread it in strips over the biscuits.

Nutrition Facts

KCAL
120 kcal
CARBS
11 g
FATS
7 g
PROTEINS
2 g