Name: Caramelized almond cookies with chocolate
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 20 Servings
Ingredients: 100 g Sugar; 40 g Honey; 60 g Butter; 50 g Cream; 1 pinch Salt; 200 g Almond flakes; 100 g Dark chocolate

Description

These caramelized almond cookies with chocolate are an absolute must during the Christmas season! I make them every year and they are always gone 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 easy. 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 Almond flakes

100 g Dark 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 almond flakes to the mixing bowl and stir in for 10 sec/reverse/speed 2. Scrape down from the edge with the spatula 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

Using two teaspoons, place small round heaps with sufficient distance on a baking tray lined with baking paper. Caramelize in the preheated oven for 8-10 minutes until the Florentines are lightly browned on the edge. 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 a circle by making circular movements.

Melt chocolate

Roughly chop 100g dark chocolate, place in a heat-resistant bowl and melt over a hot water bath.

Decorate Florentines with chocolate

Spread the completely cooled Florentines with the melted dark chocolate on the underside and let them dry on baking paper.

Finished cooking? Great! 🎉

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About this recipe

These caramelized almond cookies, often called Florentines, are a piece of childhood memory for me. My grandma always baked them for Christmas, and the scent of caramel and almonds wafting through the house is unforgettable. I have adapted her recipe slightly over the years to make it easier to prepare with the Thermomix®, but the basic taste has remained the same. The ingredients all play an important role in the final result. The sugar and honey form the basis for the caramel. The honey adds a special touch and prevents the caramel from becoming too hard. The butter gives the caramel a creamy texture and a rich flavor. The cream supports the creaminess and ensures that the caramel does not solidify too quickly. A pinch of salt enhances the sweetness and balances the taste. The almond flakes are of course the main ingredient and provide the crispy bite. And the dark chocolate rounds it all off with a slightly bitter note. When preparing in the Thermomix®, it is important to adhere exactly to the temperature and time so that the caramel does not burn. Make sure that the mixing bowl is clean and dry before you start caramelizing. When you add the sugar, honey, butter, cream and salt to the mixing bowl, let the Thermomix® run without the measuring cup so that the liquid can evaporate and the caramel reaches the right consistency. When mixing in the almond flakes, the reverse direction is important so that the almonds are not crushed. After baking, let the Florentines cool briefly before shaping them, as they may otherwise break. Shaping with a dessert ring or glass works best when the cookies are still warm. The chocolate should not be too hot, otherwise it will turn gray. For a vegetarian version, you can simply replace butter with margarine. A vegan version is a little more difficult as honey and cream have to be replaced. Here you could use agave syrup instead of honey and a vegetable cream alternative. Experiment with different spices such as cinnamon, cardamom or orange zest to give the Florentines a special touch. Serve the caramelized almond cookies with a cup of coffee or tea. They also go well with a glass of dessert wine or an ice cream sundae. You can also pack them as a small gift from the kitchen. The Florentines should be stored in an airtight tin to keep them crispy. They can be kept for about a week. You can also prepare the Florentines by mixing the caramel and almonds the day before and storing them in the refrigerator. The next day you can simply bake them and decorate them with chocolate.