- 100 ml cream
- 50 g salty butter
- 50 g light raw cane sugar
- 1 tbsp acacia honey
- ½ Tonka bean
- 250 g flaked almonds
- 3 tbsp spelt flour, Type 630
- 150 g white-chocolate coating
- 4 drops of ethereal Lemon oil
- Baking paper for the baking tray
- Preheat the oven to 200°C (fan). Line a baking tray with baking paper.
- Put the cream, butter, sugar and honey in a medium-sized pot and heat slowly on the cooker. As soon as the butter has melted, grate the Tonka bean on a fine grater and stir everything together with a wooden spoon to make an even mixture. Mix the flaked almonds with the flour and stir into the honey cream. Spread the mixture flat on the baking paper to form a rectangle of approx. 30 x 25 cm and bake in a hot oven on the lowest shelf for 10 minutes until golden brown. Then let it cool down on the baking tray.
- In the meantime, melt the chocolate coating in a metal bowl over a water bath. Finally, stir in the lemon oil.
- Place a large board on top of the cooled almond paste, turn the board and the tray upside down together and in this way flip the Florentines onto the board. Carefully peel off the baking parchment. Now use a brush to spread the couverture evenly on the smooth back of the Florentines and leave to cool in the freezer.
- Then cut the edges of the rectangle as finely as possible with a sharp knife, to create a straight edge. Now cut the rectangle into squares of about 3 cm. Flip the Florentines and store them in a cool place.
Recipe : Theresa Baumgärtner
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