Chocolate Almond Florentine
- 2 EL Butter
- 250 g whipped cream
- 100 g Sugar
- 100 g honey
- 400 g almond flakes
- 4 EL flour
- 300 g Dark chocolate couverture li>
-
baking paper
0 minutes
light
- 1.
- Bring the butter, cream, sugar and honey to the boil in a saucepan while stirring. Add the almonds and simmer for about 2 minutes over low heat, stirring occasionally. Stir in flour. Approx. Let rest for 15 minutes.
- 2.
- Line a baking sheet (approx. 35 x 40 cm) with baking paper. Pour the almond mixture on top and smooth it out. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 9–12 minutes.
- 3.
- Carefully pull the Florentine plate with the baking paper from the tray onto the work surface. Approx. Let cool down for 5 minutes. Cut into squares approx. 5 x 5 cm with a knife. Let cool down.
- 4.
- Chop the couverture and melt in a hot water bath. Dip the Florentine halfway into the couverture and let it dry. Keep in cookie jars between parchment paper for approx. 2 weeks.
1 piece approx:
- 100 kcal li>
- 2 g protein
- 7 g fat
- 6 g carbohydrates
Leave A Comment