Giant Almond Florentines
Yield
servingsPrep
10 minCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butter
|
*
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
honey
|
|
| ⅓ | cup |
heavy whipping cream
|
|
| 4 | cups |
almonds
blanched, sliced |
|
| ½ | pound |
chocolate wafer crumbs
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butter
|
*
|
| 237 | ml |
sugar
|
|
| 79 | ml |
honey
|
|
| 79 | ml |
heavy whipping cream
|
|
| 946 | ml |
almonds
blanched, sliced |
|
| 226.8 | g |
chocolate wafer crumbs
|
Directions
Preheat oven to 375℉ (190℃).
Grease six 8-inch foil pie pans.
Foil pans must be used for easy removal of baked florentines in 1 piece.
In a medium-large heavy saucepan, combine butter, sugar, honey, and cream.
Heat to boiling over medium heat, stirring frequently.
Cook 1½ minutes, stirring constantly.
Remove from heat.
Stir in almonds.
Divide mixture evenly among greased pie pans.
Using back of wooden spoon, pat evenly into bottom of pans. Bake pans 3 at a time, on a single oven rack, 10 to 14 minutes, or until a rich golden brown.
Rotate pans during baking, if necessary, to avoid overbrowning.
Let cool completely in pans.
Refrigerate 10 to 15 minutes for ease in unmolding.
With fingers, carefully press in pan bottoms from underneath and pop florentines out in 1 piece.
Refrigerate florentines, stacked between layers of wax paper until thoroughly chilled, about 3 hours.
Spread melted chocolate coating over bottoms of chilled florentines.
Let stand until chocolate is set.
Wrap each florentine separately in plastic wrap.
Store in refrigerator.
NOTE: Use melted chocolate-coating wafers, which are available at cake decorating and candy supply stores, to spread on the bottoms of florentines for best results.
This type of chocolate will stay shiny and give your florentines a professional look.
