These almond and pistachio florentines are the gift that most guests will receive this Christmas Eve.

The pleasure of receiving at home, of giving our time and giving homemade things with love. That's Christmas for me. These Florentines are the gift that my guests will take with them after Christmas Eve dinner. That way they will remember the next day the laughter and the carols, the hugs and kisses we gave each other the night before

They are Florentines with an extra crunchy touch thanks to the oat flakes, almonds, endras and pistachios. In addition, dark chocolate gives them the final touch to make you fall in love without a doubt

Ingredients

For the Florentines

  • 100 g heavy cream
  • 80 g sugar
  • 40 g acacia or lavender honey
  • 75 g toasted sliced almonds
  • 40 g rolled oats
  • 40 g pistachios
  • 80 g chopped candied orange or lemon peels

For decorating the cake

  • 300 g dark or milk chocolate

Directions

Preheat the oven to 170 °C, grease a muffin tin and cover the bottom with baking paper or prepare a baking tray with baking paper.

In a medium saucepan, heat the cream, sugar and honey until it simmers. Cook for 5 more minutes until you get a golden liquid.

Add the almonds, oats, pistachios and chopped candied fruits and mix well. Remove from the heat.

Using a spoon, cover the bottom of each mold with a thin layer of the almond mixture and press it well. To bake them on the baking tray, with the help of a spoon, form circles with the almond mixture about 8 cm in diameter.

Bake for about 15 minutes, until the almond discs acquire an intense golden color. If we have used a mold, let it cool before removing from the mold and placing on a cooling rack. If we have used a baking plate we have the plate covered almost entirely with the mixture. With the help of a kitchen disc, shape the biscuits into a round shape one by one and let them cool completely before transferring to a wire rack.

Melt the chocolate in a bain-marie or in the microwave and let it cool for a couple of minutes. With a spoon, cover the smoothest side of the almond discs with chocolate and let them cool for a couple of minutes until the chocolate has cooled. Pass a fork over a biscuit making that lightly so that there is a scratched surface.

Chill until the chocolate hardens and they are ready to wrap.

Tips and Tricks

  • It's easier to use a cupcake tin
  • Difficulty: easy
  • Preparation time: 20 minutes
  • Servings: 15 florentines

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