Total: 36 min. | Active: 30 min.
Nutritional value / piece: 103 kcal
, Fat: 6 g
, Carbohydrate: 10 g
, Protein: 2 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g sugar
1 ½ dl full cream
50 g butter
50 g liquid honey
50 g candied orange peel, roughly chopped
50 g candied lemon peel, roughly chopped
50 g dried sour apricots, finely chopped
100 g almond slivers
25 g chopped pistachios
4 tbsp white flour


½ bag dark cake icing (approx. 60 g), melted
¼ tsp sea salt
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How it's done

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Place the sugar in a pan along with all the other ingredients up to and including the pistachios, simmer over a low heat for approx. 3 mins., stirring constantly. Add the flour, mix. Using two wet teaspoons, shape approx. 1/3 of the dough into approx. 10 small mounds, place on a baking tray lined with baking paper – ensuring they are well spaced out.

To bake

Approx. 6 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, immediately shape the runny florentines into circles using a cutter (approx. 5 cm in diameter). Slide the biscuits and baking paper onto a cooling rack, leave to cool. Bake and shape the remaining biscuits in the same way.


Pour the cake icing into a small bowl. Dip the florentines halfway into the icing, allow the excess to drip off, sprinkle with a little fleur de sel, leave to dry on the baking paper.

Good to know
Shelf life: Keep cool and dry in an airtight tin for approx. 1 week – with a sheet of baking paper between each layer.

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