FLORENTINE WITH SHORTCRUST PASTRY
SNACK
Difficulty level
SNACK
Ingredients
| FLOMIX | g 600 |
| GRANELLA DI NOCCIOLA | g 350 |
| chopped candied cherries | g 150 |
Preparation
Mix all the ingredients.
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 350 |
| sugar | g 120 |
| eggs | g 150 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Roll the shortcrust pastry out, then use it to line a baking tray and prick it.
Half-bake the shortcrust pastry base.
Spread the brittle mix you made on top.
Return to the oven at 180-190°C for about 15 minutes.
When still warm, cut into squares of the desired size.
"You can replace the butter with the same dose of margarine in the shortcrust pastry making.
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