Florentiner

Florentiner is also a traditional german cookie.  Honey is used in most recipes but in this recipe, I used Glukose-syrup or Bonbon-syrup.  There are various ways of making Florentiner either by using a metal ring on a baking tray or a Florentiner mould form out of silicon.  I am using the latter because I find it easier and faster!

Ingredients:
600 g sugar
400 g butter
300 g fresh cream
150 g glucose syrup (Glukosesirup – it can be bought at any cake ingredients shop or online)
600 g thinly sliced, peeled almonds (gehobelte Mandeln)
70 g candied orange peel (Orangeat)
70 g candied lemon peel (Zitronat)

400 g bitter chocolate couverture (Zartbitter-Kuvertüre or Schokoglasur)
glaced red cherries, halved

2 Florentiner silicon moulds, buttered once only before use

Method:
Preheat oven to 160º C.  Bring butter, cream, syrup and sugar in a large pot to boil and keep stirring for 2 – 3 minutes. Add in sliced almonds and candied peels. Mix well and let it boil shortly before removing the pot from stove.

Spoon one tablespoon into each mould and spread evenly. Place a halved cherry in the middle and bake in oven for 25 – 30 minutes or until golden brown. Remove from oven and let it cool down before removing the Florentiner from the silicon moulds.  Leave them to cool on pergament paper.

Melt couverture in a bowl over a water bath.  Dip the bottoms of the Florentiner in the couverture and place them on a fresh sheet of pergament paper.  Leave overnight at room temperature or until the couverture are set before storing them in a cake tin which is layered with pergament paper.

Happy Baking!