Baking with Superfoods

Chocolate Florentine Cookies

with candied fruit
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Chocolate Florentine Cookies

Chocolate Florentine Cookies - Chocolate and candied fruit heaven

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Health Score:
4,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 57 min.
Ready in
Calories:
120
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie120 kcal(6 %)
Protein2 g(2 %)
Fat7 g(6 %)
Carbohydrates12 g(8 %)
Sugar added9 g(36 %)
Roughage1.3 g(4 %)
Automatic
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.6 mg(13 %)
Vitamin K1 μg(2 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.6 mg(5 %)
Vitamin B₆0 mg(0 %)
Folate4 μg(1 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C1 mg(1 %)
Potassium134 mg(3 %)
Calcium13 mg(1 %)
Magnesium24 mg(8 %)
Iron1.2 mg(8 %)
Iodine0 μg(0 %)
Zinc0.3 mg(4 %)
Saturated fatty acids3 g
Uric acid4 mg
Cholesterol7 mg
Complete sugar11 g

Ingredients

for
25
Ingredients
100 grams sugar
2 tablespoons Vanilla sugar
30 grams butter
2 tablespoons honey
125 milliliters Whipped cream
100 grams candied Fruit (such as orange peel, lemon peel)
2 tablespoons raisins
2 tablespoons Pastry flour
60 grams chopped almonds
60 grams slivered almonds
150 grams Dark chocolate (chopped)
1 teaspoon vegetable oil
How healthy are the main ingredients?
Whipped creamsugaralmondhoneyraisins

Preparation steps

1.

Mix the sugar with the vanilla sugar, butter, honey, and cream in a small saucepan and bring to a boil while stirring. Caramelize and dissolve the sugar fully. Add the chopped candied fruit, chopped raisins, and flour and mix well. Stir in the almonds and remove the pan from the heat.

2.

Preheat the convection oven to 180°C (approximately 350°F).

3.

On a lined baking tray, drop spoonfuls of the dough, leaving space between each. Bake in the oven until golden brown, 10-12 minutes, and allow to cool completely on a wire rack.

4.

For decoration, melt the chopped chocolate with the oil over a hot water bath. Spread the chocolate on the bottom of the Florentines. Allow to dry fully and serve.