Florentine Cookies with Chocolate
- For the cookie dough
- 200 grams Pastry flour
- 1 pinch salt
- 40 grams sugar
- 1 egg yolk (size M)
- 80 grams cold butter
- 3 tablespoons cold water
- 200 grams Dark couverture chocolate
For the cookie dough, mix the flour with salt and sugar in a bowl. Add the egg yolks, cold chopped butter and cold water. Quickly knead into a smooth dough. Wrap the dough in plastic wrap and chill for 30 minutes in the refrigerator.
Roll out the dough to 2-3 mm thick on a lightly floured surface and cut out round cookies (about 5-6 cm in diameter) (approximately 2 inches in diameter). Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 15 minutes.
Remove the baking sheet from the oven and let the cookies cool on a wire rack.
For the florentine glaze, caramelize the sugar in a saucepan until golden. Add the almonds and stir for 1-2 minutes in the caramelized sugar. Dip the cookies in the glaze using a fork and let dry on a wire rack.
Break the chocolate into pieces, place in a bowl and melt over a hot water bath. Brush the cookie bottom and edges with the melted chocolate. Let the cookies dry and serve.