INGREDIENTS
- 150 g sugar
- 50 g honey
- 160g cream
- 100g lemon or orange peel or the 2 candied (optional)
- 100g flaked almonds
- 50g pine nuts or crushed peanuts
- 150g chocolate
METHOD :
- Cook cream, sugar and honey to 118 ° (optional salt)
- Add the almonds, cut peel and pine nuts
- Spread everything out on baking paper in a thin layer and cook for 10 to 15 minutes at 150 °. It will turn brown and spread out.
- Let cool for 5 minutes until it is bearable to handle: still hot otherwise it will harden. Cookie cutter.
- Melt chocolate and fill the bottom of the mold with the same diameter as the Florentines.
- Push them in and let harden in the fridge.
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