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Florentine

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Ingredients for 1 servings:

  • 50 g butter
  • 125 ml cream
  • 100 g almonds, chopped
  • 50 g candied lemon peel
  • 50 g candied orange peel
  • 125 g sugar
  • 1 packet of vanilla sugar
  • 1 pinch of cinnamon
  • 85 g flour
  • 1 pack of chocolate coating

Instructions

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

Bring the butter, cream, and sugar to a boil. Stir in the almonds, cinnamon, vanilla sugar, and finely chopped candied orange and candied lemon peel. Sprinkle with the flour and stir. Using two spoons, place small heaps onto a baking sheet lined with baking paper. Bake in a preheated oven at 225°C (top/bottom heat). The Florentines are ready when they are light brown and medium brown around the edges and top. Allow to cool and then coat the bottom with chocolate coating. Makes about 30. Tip: I like them best when they aren’t as flat as store-bought ones, as they’re still soft inside.

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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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