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Here are the ingridients that are needed to make a heavenly Florentine Biscuits:
- Use of Sablé dough.
- You need 220 g of cake flour.
- Prepare 150 g of unsalted butter.
- Take 100 g of caster sugar.
- Provide 1 of egg.
- You need 20 g of almond powder.
- Prepare 1 g of salt.
- Provide of Appareil (topping).
- Take 60 g of granulated sugar.
- Get 40 g of unsalted butter.
- You need 60 g of heavy cream.
- Use 20 g of mizuame/honey/golden syrup/maple syrup.
- Get 20 g of mizuame/millet jelly.
- You need 150 g of sliced almond.
Ready with the ingridients? Here are the instructions on producing Florentine Biscuits:
- Make sure all ingredients are at room temperature before starting. Sift the cake flour and the caster sugar separately..
- In a bowl, knead the butter until softened. Then, combine the caster sugar..
- Next, whisk the egg and divide into 3 portions. Pour one portion into the butter mixture, mix, then repeat with the other two portions. Keep mixing until it starts to look like mayonnaise..
- Combine the almond powder and salt in the butter mixture and mix..
- Add the cake flour into the mixture in 3 portions, mixing/folding in between (as if you’re cutting the dough)..
- Spread the dough between cling wrap (bottom) and parchment paper (top) and flatten the dough into a 28x28cm square using a rolling pin..
- Flip the dough around so the parchment paper is on the bottom and place in fridge to chill for a minimum of 1 hour..
- After the dough has had time to rest, preheat the oven to 180°C. Then, take the dough out from the fridge and poke holes in it using a fork..
- Lower the oven to 170°C and slightly bake the dough for 18 minutes..
- In the meantime, roast the sliced almonds by baking them at 170°C for 8 minutes..
- Once about 10 minutes of step 9 have passed, combine all the ingredients (except the sliced almonds) from the appareil section in a pot and simmer over medium heat for about 5 minutes..
- Then, after about 5 minutes, add the baked sliced almonds. The appareil mixture and the sablé dough should be finished at the same time..
- Next, spread the appareil mixture over the sablé dough..
- Bake the dough with the appareil for about 20 minutes at 160°C. Make sure to cut the florentines into squares before it completely cools down to prevent it from cracking. You should start cutting while it’s still warm..
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