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Florentine triangles with spelt shortcrust and flaked almonds

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.

At a glance

Ingredients

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife · wooden spoon

  1. 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.
  2. 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.
  3. Pre-bake the base in the oven at 180 °C for 10 minutes.
  4. 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.
  5. 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.
  6. 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.