• Butter50g
• Sugar40g
• Egg1/2
• All-purpose flour100g
• Sliced almonds80g
• ★Butter40g
• ★Sugar40g
• ★Honey2 tbsp
• ★Heavy cream2 tbsp

1. 1

   Soften the butter to room temperature and beat the egg in advance. Line the mold with parchment paper and prepare.

2. 2

   Add 50g butter to a bowl and mix until creamy. Add 40g sugar and mix well until pale and fluffy.

3. 3

   Gradually add the beaten egg while mixing. Sift in 100g all-purpose flour and fold together with a rubber spatula using a cutting motion.

4. 4

   Wrap the dough in a plastic bag or plastic wrap, and stretch it on an oven tray to fit the mold size. Rest in the freezer for about 5 minutes.

5. 5

   Remove the wrap, place in the mold, and prick with a fork. Bake at 180°C for 12-15 minutes until golden, then cool in the mold.

6. 6

   Spread 80g sliced almonds on parchment paper and toast in a 180°C oven for about 5 minutes until fragrant.

7. 7

   Add the ★ seasonings to a pot and bring to a boil over medium heat. Reduce to low heat and simmer for about 5 minutes, stirring occasionally to prevent burning.

8. 8

   When the mixture turns slightly brown, add the toasted 80g almonds and mix well. Remove from heat, pour the syrup over the cookie base, and spread evenly.

9. 9

   Bake again at 180°C for 15-20 minutes until golden brown. Once cool to the touch, remove from the mold and let cool completely.

10. 10

    Cut into desired sizes while still warm and serve.

Start preparing the florentine topping only after the cookie base is fully baked. The key is to work quickly when spreading the syrup over the cookie base.

• Calories280 kcal
• Protein4.5 g
• Fat18 g
• Carbs26 g
• Sodium0.15 g