Caramelized almond cookies with chocolate

Name: Caramelized almond cookies with chocolate
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 20 Portionen
Ingredients: 100 g Sugar; 40 g Honey; 60 g Butter; 50 g Cream; 1 pinch Salt; 200 g Flaked almonds; 100 g Bittersweet chocolate

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Cook Time

40 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

These caramelized almond cookies with chocolate are an absolute must during the Christmas season! I make them every year and they are always devoured in no time. The combination of crispy almonds, sweet caramel and delicate chocolate is simply irresistible. They are perfect as a small gift from the kitchen or to nibble on yourself. The preparation is a bit more complex, but it's definitely worth it! And with the Thermomix® it's really child's play. Try it out, you will be thrilled!

Ingredients (7 ingredients)

100 g Sugar
40 g Honey
60 g Butter
50 g Cream
1 pinch Salt
200 g Flaked almonds
100 g Bittersweet chocolate

Preparation (7 steps)

Prepare caramel

Thermomix® Setting

6 min/212°F/Speed 2 100

Put 100g sugar, 40g honey, 60g butter, 50g cream and 1 pinch of salt into the mixing bowl and melt for 5 min./100°C/speed 2 without the measuring cup. Then simmer for 1 min./100°C/speed 2.

360

Mix in almonds

Thermomix® Setting

15 sec/Linkslauf/Speed 2 Reverse

Add 200g of flaked almonds to the mixing bowl and stir in for 10 sec./reverse/speed 2. Use the spatula to push down from the edge and mix again for 5 sec./reverse/speed 2.

Preheat oven

Preheat the oven to 180 degrees top and bottom heat.

Shape and bake Florentines

Use two teaspoons to place small round heaps with sufficient distance on a baking sheet lined with baking paper. Caramelize in the preheated oven for 8-10 minutes until the Florentines are lightly browned at the edges. Do not let the Florentines get too dark, otherwise they will taste bitter.

Shape Florentines

After baking, let the cookies cool for about 5 minutes and simply place a large round dessert ring or glass over the still warm Florentines and shape them into rounds by making circular movements.