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Not many people know about these Florentine cookies but trust me, they are amazing. It’s a combination of sablé cookies and caramelized almonds!
▶Florentine Cookie◀
Quantity: Square pan 19.5cm x 19.5cm
⊙Sablé Base⊙
Butter 108g
Powdered Sugar 66g
Egg Yolks 18g
Cake Four 168g
Almond Powder 24g
① Lightly beat the butter.
② Sift in the powdered sugar and mix.
③ Add the eggs + mix.
④ Sift in the cake flour/almond powder.
⑤ Roll it out to 7mm between parchment papers and let it rest in the fridge for 1hr.
⑥ Cut it out into a square so it fits the bottom of the pan. Punch holes at the bottom.
⑦ Bake it at 170℃ for 15mins. (pre-heat to 170℃)
⑧ Let it cool down completely on a cooling rack.
⊙Caramelised almonds⊙
Heavy Cream 50g
Sugar 65g
Corn syrup (glucose) 26g
Honey 30g
Butter 41g
Sliced Almonds 76g
Add everything apart from the sliced almonds in a sauce pan and bring the temp up to 115℃. Once it reaches 115℃, take it off the heat and add/mix in the sliced almonds. Pour it on top of the sablé base we made earlier. Bake at 180℃ for 15mins (pre-heat to 180℃).
⊙Finishing off⊙
If you want to cut it nicely without crumbling down then make sure you slice it when it’s still warm!
How to store: You can store at room temp for a week. (to be honest, it lasts longer)
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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
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Негізгі бет (English Subtitles) Really delicious Florentine Cookies Recipe | Surprisingly good
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