Rating: 3.6436 / 5.00 (101 Votes)

Total time: 1 hour

For the short pastry:

For the topping:

For tuning:

For the chocolate glaze:


To make the florentines, place all the ingredients for the shortcrust pastry in a bowl and mix with a dough hook or mix by hand on a work surface and quickly work into a dough.

Cover with plastic wrap and let rest in the refrigerator for about 2 to 3 hours. On a floured work surface or between two baking mats, roll out the dough to a thickness of 3 mm.

Place on a prepared baking sheet and pre-bake in a preheated oven at 165 to 175 °C for about 5 minutes. For the topping, bring the whipped cream, honey, butter, vanilla sugar and sugar to the boil. Add flaked almonds and fruit.

While still hot, spread the mixture onto the pre-baked short pastry base (best done with a wet cake scoop or angled palette). Bake in the preheated oven at 165 to 175 °C for about 10 minutes until light brown.

For the chocolate glaze, melt the couverture over a bain-marie or in the microwave over very mild heat. It should only be slightly warm. Dissolve the coconut oil or butter in it and stir it in.

When cool, cut into small slices and dip the ends in chocolate icing.

Let the florentines dry.

Preparation Tip:

You can also use a mixture of dried apricots, pineapple, apple slices and cocktail cherries for the Florentines. Instead of flaked almonds, you can also use almond slivers or halved walnuts, coarsely chopped hazelnuts or other types of nuts.

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