Crispy Oatmeal Florentines

Name: Crispy Oatmeal Florentines
Prep time: 105 min
Cook time: 75 min
Total time: 180 min
Yield: 50 Servings
Ingredients: 100 g Oatmeal; 75 g Butter or margarine; 75 g Whipping cream; 40 g Liquid honey; 100 g Brown sugar; 1 pinch Salt; 50 g Candied lemon peel; 100 g Flaked almonds

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

105 min

This Thermomix® recipe for Crispy Oatmeal Florentines is ready in 3 h and yields 50 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These crispy oatmeal Florentines are an absolute must for the Christmas season! I've been making them for years and they're always a hit. The combination of oatmeal, almonds and candied lemon peel makes them particularly aromatic. The brown sugar gives them a nice caramel note. They are a bit more complex to prepare, but the effort is definitely worth it! Perfect with coffee or as a small gift from the kitchen.

Ingredients (8 ingredients)

100 g Oatmeal
75 g Butter or margarine
75 g Whipping cream
40 g Liquid honey
100 g Brown sugar
1 pinch Salt
50 g Candied lemon peel
100 g Flaked almonds

Preparation (8 steps)

Roast oatmeal

Thermomix® Setting

5 min/248°F/Speed 1 120

Add 100 g oatmeal to the mixing bowl and roast for 5 min./120°C/speed 1 without the measuring cup. Then transfer and let cool.

300

Prepare almond mixture

Thermomix® Setting

5 min/212°F/Speed 2 100

Add 75 g butter or margarine, 75 g whipping cream, 40 g liquid honey, 100 g brown sugar and 1 pinch of salt to the mixing bowl and heat for 5 min./100°C/speed 2.

300

Add candied lemon peel and almonds

Thermomix® Setting

2 min/212°F/Linkslauf Speed 1 100 Reverse

Add 50 g candied lemon peel and 100 g flaked almonds and stir in for 2 min./100°C/reverse rotation speed 1.

120

Mix in oatmeal

Thermomix® Setting

1 min/Linkslauf Speed 2 Reverse

Add the roasted oatmeal and stir in for 1 min./reverse rotation speed 2. Then transfer the mixture to a bowl and let it rest for about 15 minutes.

Shape and bake Florentines

Preheat the oven to 200°C top/bottom heat (175°C convection). Line two baking sheets with baking paper. Using 2 teaspoons, place approx. 50 small heaps of the Florentine mixture onto the baking sheets with sufficient space between them and press down a little. Bake in the preheated oven for about 8 minutes.