French Almond Pastry

French caramel almond shortbread originates from Florentine’s Biscuits in Italy. The original Florentine biscuits are almond-based pancakes with chocolate, which is a bit like the familiar almond crisps.

Later, after the improvement of the French pastry chef, it became a combination of tapi + caramelized almond slices + dried fruit (if you like it), which is not so sweet to eat, but also easy to take, suitable for carrying, Give away.

And the collocations we can often see now have no dried fruit. They taste crispy with pie skin, crispy with almonds, and sweet with caramel.

Materials

Shortbread layer recipe
Unsalted butter 125g
Schumann frosting 75g
2 egg yolks (normal temperature)
Low gluten flour 250g
Caramel almond layer
Light cream 50ml
Granulated sugar 75g
Maltose 25g
25g honey
Unsalted butter 50g
Almond slices 130g (75g is also available)
Mould: 22cm * 22cm square baking pan

Practice

① The butter softens at room temperature and is slightly beaten.

② Sift in powdered sugar and beat until slightly whitish.

②Add egg yolks in batches, beat until the volume expands, and then add the next one after each hair is evenly distributed.
★ Pay attention to the temperature when handling butter, about 20 ~ 22 degrees is appropriate to avoid oil-water separation.

④ Sift in the low powder, cut and mix until there is no dry powder. If necessary, you can mix it by hand, but do not knead hard, and then mix into a mass.

⑤ Organize it, wrap it with plastic wrap and put it in the refrigerator for 1 hour.

⑥ Roll out the dough through the fresh-keeping bag, roll it into a square piece slightly larger than the mold, cut off the extra edges, and put it into the mold.

⑦Use a fork and fork to make a small hole, put in the middle of the preheated oven, fire up and down 180 degrees, bake for about 20 minutes, the temperature and time are adjusted according to the temper of your own oven.

Caramel almond layer
① Put all the ingredients except almonds in the pot, medium and low heat, stir while heating, let all the ingredients mix.

② Keep stirring to prevent sticking to the bottom until the temperature reaches 115 degrees, turn off the fire, at this time the pot appears thick bubbles.

③ Pour the almond slices and stir gently, try not to crush the almond slices.

④ Pour hot cakes before baking and smooth them out.

⑤Into the middle layer of the preheated oven, heat up and down 180 degrees, bake for about 25 minutes, and bake until the surface is golden.

⑥ Take out the baked goods and let them cool until they are hot but can tolerate. The caramel layer on the edge starts to harden a little, and it is removed from the mold and cut into small pieces.
★ Be sure to cut the cut backwards, and simply make a profit. Do not pull the saw back and forth.
★ Do not use a cake knife to cut shortbread, ordinary sharp knife will do.

A small caramelized almond pastry with happiness energy, not sweet at all, full of nut aroma lingering in the mouth, the teeth are fragrant and the aftertaste is endless.