Easy Almond Florentine

Name: Easy Almond Florentine
Yield: 8x9 inch baking tray
Cuisine: American
Ingredients: 3 1/2 tablespoons butter (50 g); 3 tablespoons sugar (40 g); 1/2 egg; 3/4 cup all-purpose flour (100 g); 3 tablespoons butter (40 g); 3 tablespoons sugar (40 g); 2 tablespoons honey; 2 tablespoons heavy cream; 2/3 cup sliced almonds (80 g)

SammyYummy @cook_40267091

I am deeply grateful to everyone who has made this recipe (ToT). The crispy cookie base pairs perfectly with the topping. You can easily make it by following the steps (^з^). Recipe background: I transcribed this recipe taught to me by my cousin, the Florentine master.

SammyYummy @cook_40267091

Saved

Ingredients

8x9 inch baking tray

3 1/2 tablespoonsbutter (50 g)
3 tablespoonssugar (40 g)
1/2egg
3/4 cupall-purpose flour (100 g)
★ You can double the cookie dough ingredients using one whole egg for a delicious result
3 tablespoonsbutter (40 g)
3 tablespoonssugar (40 g)
2 tablespoonshoney
2 tablespoonsheavy cream
2/3 cupsliced almonds (80 g)

Saved

Steps

1

Bring butter to room temperature.
Beat the egg.
Line the baking pan with parchment paper.
2

In a bowl, cream the butter. Add sugar and mix until it becomes pale.
3

Gradually add the beaten egg and mix. Sift in the flour and fold with a spatula.
4

Wrap in plastic wrap or a bag, roll out to fit a baking tray (about 8x9 inches), and freeze to set. *1
5

Remove the wrap, place in the pan, prick with a fork, and bake in a 350°F oven until golden (about 12-15 minutes). Cool in the pan.
6

1 You can also roll it directly in the pan to save time. Freeze for 5 minutes while preheating the oven.
7

Spread the almonds on parchment paper and bake in a 350°F oven (about 5 minutes).
8

In a pot, combine all ingredients except almonds, bring to a boil, then simmer on low to avoid burning (about 5 minutes).
9

When slightly browned, add almonds, mix, and immediately pour over the cookie base, spreading evenly.
10

Bake in a 350°F oven for about 15-20 minutes until nicely browned.
11

Once slightly cooled, remove from the pan, let cool, and cut while still warm.
12

[Apology]
Recently, I've been receiving valuable reports, but for some reason, they are published before I can comment (ToT).
13

Thank you all for making this so well and deliciously! (´∀｀*)ε｀　)