Chocolate Almond Florentine

For 60 pieces
  • 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
  • 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
  • 2 g protein
  • 7 g fat
  • 6 g carbohydrates

0 Comments

Leave A Comment