With your consent, we use Google Analytics to improve SmarTasty. Data may be transferred to the USA. You can withdraw at any time. · Privacy
Florentine triangles with spelt shortcrust and flaked almonds
Florentine triangles from the tray: spelt shortcrust pastry topped with a layer of flaked almonds, honey, butter and cream with orange. Family-friendly snacks for Advent, 273 kcal per triangle.
Knead the spelt flour, salt, two thirds of the cold butter in pieces, a third of the honey and the egg into a shortcrust pastry.
Preheat the oven to 180 °C (160 °C fan). Roll the pastry out on a baking tray lined with baking paper to 20 by 30 cm and prick it several times with a fork.
Pre-bake the base in the oven at 180 °C for 10 minutes.
Bring the remaining butter, the remaining honey and the cream to the boil in a pan and simmer everything for 3 minutes until slightly thickened. Stir in the flaked almonds and grated orange zest.
Spread the mixture over the base and bake the slab in the oven at 180 °C for 12 to 15 minutes, until the almonds are golden brown.
Leave the slab to cool for 10 minutes, cut it into 6 squares while lukewarm and cut each one in half diagonally.
Good to know
Baking Florentines one by one is fiddly. As a traybake with a shortcrust base, it's quicker, and the triangles don't break. The almonds caramelise in honey and cream.
Swaps
Cream → coconut milk. Flaked almonds → flaked hazelnuts. Spelt flour → plain flour. Honey → maple syrup.
Cooking tips
Cut the slab while it's lukewarm – once cold, the almond layer breaks. Press a heavy knife straight down instead of sawing.
Storage
Keeps for 2 weeks in a tin stored somewhere cool.
Allergens
Contains gluten (spelt), milk (butter, cream), egg and almonds. Because of the honey, not suitable for children under 1 year.