Pastry
Florentines

With an extraordinary light crispiness.

Recipe

Group Weight / Volume
Florentiner mix 1.000 g
Hazelnut crocant 500 g

Preparation

    Mix all the ingredients by hand in a bowl.

    Spread the dry mixture into a thin layer, onto a 10 cm pan or spread it onto parchment paper.

    Bake at 200oC for 6-8 minutes. Be cautious because the mixture will bake really fast.

    Once you have finished baking, allow it to cool down. While cooling down, score the surface where you will later want to cut through.

More information

Tips

  • It is best to roast the almonds (or any other variety of nuts) before you use them. Make sure the are first dried.
  • Florentines become crunchy once they have cooled down.
  • You can dip one part of the dried Florentines into chocolate.
  • Florentines can easily become really moist so make sure you protect them or else they will loose their crunchiness.
Florentines