Almond-Florentine with chocolate

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 23
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 60
  • 2 TABLESPOONS Butter
  • 250 g Whipped cream
  • 100 g Sugar
  • 100 g Honey
  • 400 g flaked almonds
  • 4 TABLESPOONS Flour
  • 200 g Dark chocolate coating
  • baking paper

Directions

  1. 1

    Bring butter, cream, sugar and honey to the boil in a saucepan while stirring. Add almonds and simmer for about 2 minutes at low heat, stirring occasionally. Stir in flour. Let rest for about 15 minutes.

  2. 2

    Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line baking tray with baking paper. Pour the almond paste on top and smooth it down. Bake in a hot oven for 9-12 minutes.

  3. 3

    Remove and allow to cool briefly. Cut the mixture into squares of approx. 4.5 x 4.5 cm and let them cool down on cake grids.

  4. 4

    Coarsely chop the chocolate coating and melt in a hot water bath. Dip half of the almond squares into the chocolate coating and allow to dry. The Florentines keep for about 2 weeks in cookie tins between parchment paper.

Nutrition Facts

KCAL
80 kcal
CARBS
5 g
FATS
6 g
PROTEINS
2 g