This is the Best Florentine (Florentina)

Name: This is the Best Florentine (Florentina)
Cuisine: American
Ingredients: 75 grams Unsalted butter; 40 grams Sugar; 1/2 Whole egg; 130 grams Cake flour; 50 grams Sugar; 35 grams Unsalted butter; 40 grams Heavy cream; 15 grams Malt syrup (Or honey); 25 grams Honey; 80 grams Sliced almonds

cookpad.japan @cookpad_jp

This is one of my favorite sweets, but it's unexpectedly expensive when you try to buy it, so I made it myself. You might hesitate to buy malt syrup, but you really should. It is worth the price.
I usually bake this on a cookie sheet, but you can try making the mini sized tarts for your family as well.

After baking, cut it up as soon as it is cool enough to touch.
It breaks apart easily once it hardens, and you won't be to get it out of the mold.
You won't need a special mold if you are making them in squares. Just line a cookie sheet with parchment paper that is raised a bit over the edge of the sheet. Squares work best if you are making lots of these. For 18 cm tart pan (using 32x30 cm [12.6x11.8 in] cookie sheet). Recipe by Amikope

cookpad.japan @cookpad_jp

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Ingredients

Sablé dough (for baking on a cookie sheet)
75 gramsUnsalted butter
40 gramsSugar
1/2Whole egg
130 gramsCake flour
Almond dough
50 gramsSugar
35 gramsUnsalted butter
40 gramsHeavy cream
15 gramsMalt syrup (Or honey)
25 gramsHoney
80 gramsSliced almonds

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Steps

1

(Optional): Toast the almonds in a frying pan or oven until they have a faint color, to make them fragrant and crunchy.
2

Mix sugar into softened butter, add in the egg a bit at a time, and then add in the cake flour. Wrap with plastic wrap and let sit in the fridge for 30 minutes.
3

Place the sablé dough into the pan, and use weights or ramekins to keep it from swelling up. Bake at 180°C for 10 minutes, remove the weights, and bake for an additional 10 minutes, until it turns golden brown.
4

Place all of the ingredients aside from the almonds in a pot. If you have a digital scale, you can measure out everything in the pot.
5

Bring to a simmer over medium heat while taking care not to let it burn, and reduce until it becomes cloudy (simmer for approximately 1 minute).
6

After reducing, add in the almond slices, and bring to a simmer once more while stirring to keep it from burning, about 1-2 minutes.
7

Pour into the baked tart, and evenly spread out the almonds.
8

Bake at 200°C for about 15~20 minutes, until golden brown. Remove from the mold while it is still warm.
9

After it has cooled, cut into your desired sizes. You don't have to worry about rushing to cut it if you made it in a tart pan.
10

Extra: When baking on a cookie sheet, line the sheet with aluminum foil or parchment paper, and bake for about 20 minutes without using any weight. The rest is the same.