Crispy, caramelly and dipped in chocolate! Here are 3 styles of Bienetta Florentine Cookies that are easy to make and deliver a satisfying crunch.
INGREDIENTS:
2.47 oz (70g) Almonds, shaved
1.60 oz (30g) Almonds, slivered
1.23 oz (35g) Decoration Cherries, candied, roughly chopped
4.76 oz (135g) Bienetta
8.82 oz (250g) Couverture, dark
DIRECTIONS:
1.) Baking temperature: approx. 200°C
2.) Baking time: approx. 10 min.
3.) Mix almonds, chopped Decoration Cherries and Bienetta, bake in a baking tray. Temper couverture, pour on another baking tray and place cooled Florentine plate on top.
4.) Break Chocolate into pieces of any size
5.) Recipe yields 1 tray 30 x 20 cm
INGREDIENTS:
Yield: 10 pieces, 10 cm in diameter
125g Bienetta (Florentine Mix)
125g Almonds, slivered
300g Dark Chocolate Couverture
INSTRUCTIONS:
Baking temperature: approx. 200° C
Baking time: approx. 8-10 minutes
1.) Mix Bienetta with almonds
2.) Fill into oiled rings or silicone molds and bake.
3.) After cooling, coat with tempered couverture.
INGREDIENTS:
Yield: 10 pieces, 10 cm in diameter
Shortcrust Pastry, as desired
400g Hazelnuts, peeled
200g Bienetta (Florentine Mix)
Chocolate Couverture, if desired
INSTRUCTIONS:
Baking temperature: approx. 200° C. Baking time: approx. 10 min.
1.) Bake shortcrust pastry lightly if desired.
2.) Put Hazelnuts in rings or silicone molds, sprinkle on Bienetta, and bake.
Tip: Garnish with chocolate couverture if desired.
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