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Cashew nut – spice – Florentine

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Ingredients for 50 servings:

  • 8 coriander seeds
  • 8 grains of allspice
  • 40 g candied orange peel
  • 100 g cherry(s) (topping cherries), colorful
  • 125 ml whipped cream
  • 40 g butter
  • 125 g sugar
  • 200 g cashew nuts, unsalted, unroasted
  • 140 g almond(s), in flakes
  • 75 g flour

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely crush the spices (if you don’t have a mortar, you can use a meat tenderizer instead). Chop the candied orange peel and cherries. Bring the cream to a boil with the spices, butter, and sugar, then remove from the heat. Stir in the cashews, almonds, and flour. Drop the mixture by the teaspoon onto a baking sheet lined with baking paper, keeping a space between them. Bake at 180°C for 12-15 minutes (gas mark 2-3), or for 13-16 minutes at 160°C (fan oven).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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