Florentines with Shortcrust Pastry Base

Make a shortcrust pastry with sugar, flour, butter (in flakes on the edge), vanilla sugar, egg and salt and refrigerate.

Bring crème fraîche, honey, sugar and flour to a boil while stirring. Fold in almond kernels. Let cool for about 10 minutes.

Roll out short pastry on a baking sheet lined with parchment paper to a rectangle (approx. 20×36 cm). Spread almond mixture evenly on top.

Bake in a heated oven at 175 °C for about 20 minutes. Let cool and then cut into squares or rectangles.

Chop cooking chocolate and melt in a hot water bath. Dip florentines with 2 edges each into it and let dry.

Preparation Tip:

Instead of cooking chocolate, use milk chocolate once.

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