Florentine

Ingredients for 1 servings:

• 75 g butter, soft
• 60 g powdered sugar
• 1 tsp vanilla sugar
• ½ egg(s)
• 35 g ground almonds
• 125 g flour, gluten-free light for biscuits
• 50 g butter
• 100 g sugar
• 1 packet of vanilla sugar
• 3 tbsp honey
• 125 ml cream
• 200 g almond flakes
• Cake icing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

gluten-free

Cream the butter, powdered sugar, and vanilla sugar until fluffy, add half the egg, and mix well. Continue working with the dough hook and knead in the almonds and flour. The dough will still be a little soft, but it will dry out. Wrap the mixture in cling film and chill in the refrigerator for one hour. Roll out the dough between the cling film and cut out round cookies, briefly pressing the cookie cutters into flour every now and then. Carefully remove the cookies from the film using a knife, which you then dip into flour every now and then, and place them on a baking tray lined with baking paper. Pre-bake at 180 degrees Celsius (convection oven) for about 10 minutes; they should still be light in color. Allow these to cool completely on a wire rack. Put the butter, sugar, and vanilla sugar in a saucepan, add the honey, and heat everything until it starts to brown slightly. Stir in the cream and add the flaked almonds. Simmer until the mixture begins to thicken and most of the liquid has evaporated. Now place the round cookies on a baking sheet lined with baking paper, making sure they are not too close together. Using 2 teaspoons, spread a little of the almond mixture onto each cookie. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 9 minutes. Once cooled, spread the underside of the cookies with cake icing. Makes 3 baking sheets. Storage: Tin can.