Florentine sand

Ingredients

Directions

1. 1

   Briefly mix 175 g butter, egg yolks, 125 g icing sugar, vanilla sugar and 2 tablespoons of cold water with the whisks of the mixer. Sift 350 g flour over the mixture and knead. Form into 2 rolls (each approx. 3.5 cm Ø).

2. 2

   Wrap in cling film and leave in the refrigerator for at least 4 hours, preferably overnight.

3. 3

   Chop pistachios and cranberries for the Florentine mixture. Bring 25 g butter, cream, 40 g icing sugar and honey to the boil while stirring. Add pistachios, cranberries and hazelnuts. Simmer at low heat for about 2 minutes, stirring more often.

4. 4

   Stir in 1 tablespoon of flour. Let it rest for about 15 minutes.

5. 5

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line two baking trays with baking paper. Cut each roll of dough into approx. 30 thin slices. Place on the baking trays. Spread the Florentine mixture in the middle of the circles.

6. 6

   Bake in a hot oven for 8-10 minutes one after the other. Remove from the oven and allow to cool briefly. Then remove from the baking tray together with the paper and allow to cool.

7. 7

   Chop the chocolate coating. Melt with coconut oil in a hot water bath. Dip about 30 biscuits halfway into the couverture. Leave to dry.