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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From a German Brunner Newsletter Ingredients:
120 ml whipping cream |
50 g butter |
125 g sugar |
40 g candied fruit, cherries or 40 g other candied fruit |
100 g candied orange, finely chopped |
100 g almonds, slivers |
100 g almonds, ground |
60 g flour |
glaze |
200 g semisweet chocolate, grated |
3 tablespoons water |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In saucepan, combine whipping cream, butter and sugar.
3. Bring to a boil, stirring constantly.
4. Remove from heat.
5. Add candied fruit, candied orange, almond slivers, ground almonds, and flour, one after the other to cream, mixing well.
6. Drop by teaspoonfuls onto greased cookie sheet, leaving several inches space in between.
7. With fork, dipped in water, press dough to approx 5 cm (2 inches diameter) rounds.
8. Bake 5 to 6 minutes.
9. Carefully remove and cool on rack.
10. In the meantime, for the glaze, melt the grated chocolate with water in double boiler or in microwave.
11. After cookies have cooled, brush glaze onto smooth bottom side of cookies.
12. Before glaze hardens, make a pattern by moving a fork across glaze.
13. Die Florentiner im 180 oC heissen Ofen 5 bis 6 Minuten backen.
14. Mit einem Spatel vom Blech loesen und auf einem Kuchengitter abkuehlen lassen.
15. Inzwischen die feingeriebene Zartbitterschokolade mit dem Wasser vermischen und im heissen Wasserbad schmelzen.
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