Florentine Style Biscuits

Preface regarding dough

1. a shortcrust pastry serves as the basis – i simply used part of the dough from my “double decker biscuits” – dough preparation under: “double decker” made from whole wheat flour – small thin circles are first cut out of the dough

Florentine topping for approx. 80 small biscuits

1. Slowly heat the sugar and butter in a pan – then add the cream and simmer on a low flame until a golden caramel is formed – then add the almond flakes and mix everything together thoroughly – leave to cool on baking paper
2. Spread the cooled almond mixture evenly and thickly – cover it with cling film and roll it out with a rolling pin and thereby compress the mixture – then cut out circles again and then place them on the shortcrust pastry circles – bake in the 170 degree oven until everything has a nice light brown color

Chocolate base

1. Let the biscuits cool down after baking – coat the bottom with liquid couverture – let them dry upside down in a cool place and then place them in biscuit jars

Thanks to Rosenlicht …

1. for the basic idea and for the recipe for a florentine topping without fruit ….