They look like florentines, but they are crispier and contain only slivered almonds. A thin layer of chocolate highlights the whole! A small cake (or rather a treat, as there is no egg or flour!) that will be perfect for tea or coffee.
Recipe for chocolate almond crisps:
-250g slivered almonds
-50g unsalted butter
-35g of salted butter
-200g of full cream
-100g of sugar
-100g of honey
-300g of tempered blanket (milky, ivory or black)
Preheat the oven to 180°C.
Put the sugar, honey, butters and cream in a saucepan.
Heat over moderate heat and allow to boil.
The caramel should be quite clear because it will then bake again!
Add the slivered almonds and mix well.
Place in silicone molds.
Tamp well with the back of a spoon.
Put in the oven at 200°C and let cook for 5 to 8 minutes (it varies according to the caramel obtained and the power of the oven!).
Turn out and cool on a rack.
Temper the chosen blanket (see method here). I use the mycryo cocoa butter method, more practical when you don’t have a dipping machine or a marble table!
When the chocolate is tempered, pour a teaspoonful into the florentine mold.
Then place a crisp delicately on top of the chocolate so that it spreads just below its surface.
Let completely crystallize and then unmold!
It’s ready, all that’s left is to get out a deck of cards and some good coffee!
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