Florentine slices - Desserts - Recipes - Recipes & Tips - Leimer Website

Name: Florentine slices - Desserts - Recipes - Recipes & Tips - Leimer Website
Ingredients: Mix the flour, breadcrumbs, sugar, salt and vanilla flavoring.; Add the cold butter and eggs, quickly knead into a dough, wrap in cling film and chill for approx. 1 hour.; Roughly chop the nuts and candied cherries.; Place the softened butter, honey, sugar and whipping cream in a pan and bring to the boil, stirring constantly.; Add the nuts, cherries and breadcrumbs, stir in well, remove from the heat and leave to cool slightly.; Line a baking tray with baking paper.; Preheat the oven to 180°C top/bottom heat.; Roll out the dough on a floured work surface into a rectangle approx. 3 mm thick (approx. 32x26 cm) and place a baking frame around the dough.; Spread the warm topping evenly over the dough and press down lightly with moistened hands.; Bake on the middle shelf for approx. 20-25 minutes (do not bake too dark), leave to cool and cut into equal-sized rectangles (4x2 cm - 5x3 cm).; Melt the chocolate couverture separately in a bain-marie, decorate the cookies with it and leave to dry completely.; Store in a tin in a cool, dry place.

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If you don't have the patience to cut out elaborate cookies, you should definitely try our Florentine slices. Candied cherries make them incomparably fruity.

Keywords

Florentiner
Plätzchen backen
Plätzchen
Schnitten
einfache Plätzchen
Nüsse
Kirschen
Trockenobst
Semmelbrösel
Leimer Semmelbrösel
Backen
Advent

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Ingredients

Mix the flour, breadcrumbs, sugar, salt and vanilla flavoring.
Add the cold butter and eggs, quickly knead into a dough, wrap in cling film and chill for approx. 1 hour.
Roughly chop the nuts and candied cherries.
Place the softened butter, honey, sugar and whipping cream in a pan and bring to the boil, stirring constantly.
Add the nuts, cherries and breadcrumbs, stir in well, remove from the heat and leave to cool slightly.
Line a baking tray with baking paper.
Preheat the oven to 180°C top/bottom heat.
Roll out the dough on a floured work surface into a rectangle approx. 3 mm thick (approx. 32x26 cm) and place a baking frame around the dough.
Spread the warm topping evenly over the dough and press down lightly with moistened hands.
Bake on the middle shelf for approx. 20-25 minutes (do not bake too dark), leave to cool and cut into equal-sized rectangles (4x2 cm - 5x3 cm).
Melt the chocolate couverture separately in a bain-marie, decorate the cookies with it and leave to dry completely.
Store in a tin in a cool, dry place.