Chocolate-almond Florentine

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4 3

Ingredients

Servings: 60
  • 2 TABLESPOONS Butter
  • 250 g Whipped cream
  • 100 g Sugar
  • 100 g Honey
  • 400 g flaked almonds
  • 4 TABLESPOONS Flour
  • 300 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

    Line a baking tray (approx. 35 x 40 cm) with baking paper. Pour almond paste on it and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for 9-12 minutes.

  3. 3

    Carefully pull the Florentine plate with the baking paper from the tray onto the work surface. Leave to cool for about 5 minutes. Use a knife to cut into squares of approx. 5 x 5 cm. Let it cool down.

  4. 4

    Chop the couverture and melt in a hot water bath. Dip half of the Florentine cheese into the couverture and allow to dry. Keep in cookie tins between parchment paper for about 2 weeks.

Nutrition Facts

KCAL
100 kcal
CARBS
6 g
FATS
7 g
PROTEINS
2 g

Categories & Tags

DessertsweetDesserts & Baking