Heather sand florentine

Ingredients

Directions

1. 1

   Briefly mix 175 g butter, egg yolks, 125 g icing sugar and vanillin sugar with the whisks of the hand mixer. Sift 350 g flour over it. Add 2 tablespoons of cold water and knead everything. Form two rolls (each approx. 26 cm long; approx. 3.5 cm Ø), wrap in foil and leave to rest in the refrigerator overnight

2. 2

   For the Florentine mass, chop the pistachios and cranberries finely. Boil 25 g butter, cream, 40 g icing sugar and honey in a pot while stirring. Add nut flakes, pistachios and cranberries to the butter-sugar mixture and simmer for about 2 minutes at low heat, stirring occasionally. Stir in 1 tbsp. flour. Let rest for about 15 minutes

3. 3

   Cut each roll into about 30 thin slices. Line 4 baking trays with baking paper. Spread dough thaler on top. Spread nut mixture on the talers. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) one after the other for 8-10 minutes. Let them cool down

4. 4

   Chop the couverture, melt with coconut oil over a warm water bath. Dip Florentine cheese into the chocolate coating as desired. Drain and place on baking paper. Leave to dry. The Florentines keep cool and airtight for about 3 weeks.

5. 5

   waiting time approx. 15 hours