Florentine

Ingredients for 60 servings:

• 2 tbsp butter
• 250 g whipped cream
• 100 g sugar
• 100 g honey
• 400 g almond flakes
• 4 tbsp flour
• 200 g dark chocolate coating

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Classic pastries not just for Christmas

Bring the butter, cream, sugar, and honey to a boil in a saucepan, stirring constantly. Add the almonds and simmer over low heat for about 2 minutes, stirring occasionally. Stir in the flour and let stand for about 15 minutes. Place a scant teaspoon of the mixture onto a baking sheet lined with baking paper and flatten slightly. Bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for 8-10 minutes. After baking, let the still-soft pastries cool for about 5 minutes. Only then, transfer the Florentines, still on the baking paper, to a wire rack and allow to cool completely. Roughly chop the chocolate and melt it in a bain-marie over low heat. Place the cooled Florentines on a praline fork, dip them in the glaze, scrape them off lightly, and place the glazed side down on the baking paper to set. The Florentines will keep in cookie tins between layers of parchment paper for about 2 weeks.