Florentine Bar Recipe by Chef IBPA

Ingredients & Quantity  

S. No	Ingredients	Quantity	Unit
1	Butter	25	Gm
2	Sugar	55	Gm
3	Honey	40	Gm
4	Heavy Cream	38	Gm
5	Sliced almonds		Gm
6	Ground almonds		Gm
7	Candied peel		Gm
8	Sweet crust

• Combine butter, sugar, honey & cream in a heavy bottom saucepan. Bring to boil stirring constantly& cook till 115°C.
• Add the remaining ingredients to the above mixture. Mix well.
• While the mixture is hot drop 15 gm portions at least 2 inches apart on a baking tray lined with a silicone mat.
• Flatten the cookies with a fork.
• Bake at 190°C until golden brown.
• Cool.
• Dip the bottom of the cookie in melted chocolate & let it set for a few minutes.

Chef’s tip: To avoid cookies sticking to each other, place the mixture a few inches apart on a baking tray as the cookies will spread during baking.

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