Sweet crispy creations that make you crazy. The sweet of the summer that goes on the side with everything. In the islands customarily they offer Florentines at festivals and celebrations putting sprigs of basil next to them for a perfect aroma. The Florentines have their own story that remains from the time of ….Marie Antoinette, who used to put them as a base to cakes and especially in her favorite one with lots of whipped cream and wild strawberries … when she got ‘bored’ with sponge cake. Her secret recipe was entrusted by one of her cooks, native of Florence. He sprinkled them with fresh lavender flowers and rose water … but we give you the recipe that was established. Try it, you will love it…
Florentines
By Maria Georgie cook of the Vrahos Hotel at Karavostasis, Folegandros
Ingredients for 20 pieces
400 gr almond slices
80 ml glucose
80 gr thyme honey
80 ml milk cream 35% fat
235 gr white sugar
How to prepare
Place in a basin the sliced almonds and stir with a plastic spatula. Boil in a pot the glucose with the honey, the cream and sugar until they reach 117 oC if you have a special thermometer or shortly after the boil.
Pour the mixture from the pot in the basin stirring with a plastic spatula.
Pour the mixture in 5cm silicone molds.
The height of the mixture should be up to 1 cm.
Bake in a well preheated oven at 160 °C for 20 minutes.
If we do not have a baking form we place baking paper on the pan.
Once the Florentines are baked, let them cool down and after we break them into pieces depending on the desired shape.
Triangles, squares, or round ….
