Florentine corners

Name: Florentine corners
Cook time: 45 min
Total time: 2 h 45 min
Yield: 50
Ingredients: 100 g Candied orange peel; 1 TABLESPOON Butter; 200 g Whipped cream; 100 g Sugar; 100 g Honey; 200 g flaked almonds; 200 g Pumpkin seeds; 75 g Flour; 200 g Milk chocolate; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
165 mins

Ingredients

Servings: 50

100 g Candied orange peel
1 TABLESPOON Butter
200 g Whipped cream
100 g Sugar
100 g Honey
200 g flaked almonds
200 g Pumpkin seeds
75 g Flour
200 g Milk chocolate
baking paper

Directions

1
Finely chop the candied orange peel. Bring butter, cream, sugar and honey to the boil in a saucepan while stirring. Add almond flakes, pumpkin seeds and candied orange peel to the fat-sugar mixture and simmer for about 2 minutes at low heat, stirring occasionally. Stir in flour. Let rest for about 15 minutes.
2
Line a baking tray (32 x 39 cm) with baking paper. Put almond paste on top and spread smooth. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 15 minutes. Take out, carefully pull the Florentine plate with the baking paper from the baking tray onto the work surface. Leave to cool for about 5 minutes. With a sharp knife, first cut into squares, then into triangles. Let it cool down.
3
Chop the chocolate and melt over a warm water bath. Brush the undersides of the Florentines with chocolate and leave to dry on a cake rack.