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1
Weigh the ingredients and prepare.
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2
Combine cake flour, strong bread flour, baking powder together and sift together.
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3
Bring the butter to room temperature.
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4
For the filling ingredients, put all the ingredients for the filling in a pan except the almond and cake flour while weighing them.
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5
Then there would be less dishes to wash and you can save time and effort.
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6
Coat the sliced almonds with 1 tablespoon of flour.
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7
Start to preheat the oven to 180C.
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8
Make the cookie dough.
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9
Add sugar to the room temperature butter and mix well.
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10
Then add beaten egg a little at a time and mix well.
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11
Add the sifted flours and mix.
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12
Line parchment paper on the cake pan, and pour the dough in the cake pan.
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13
Cover the dough with a cellophane wrap and use your palm to even out the thickness.
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14
Depending on how soft the butter is, the dough might become loose.
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15
In that case, you can use a spatula to even out the dough.
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16
Take off the cellophane wrap and bake in a 180C oven for 10 minutes.
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17
It's fine if the dough becomes half baked like in the picture!
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18
Make the filling.
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19
Put all the ingredients except the almond in a pan and heat over medium heat.
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20
When the ingredients become a little bit thick and sticky, add the almonds.
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21
Mix and then turn off the heat.
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22
No need brown the filling, it will get a nice color when baking.
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23
The filling hardens as it cools, so pour it on the cookie bottom quickly so it coats evenly.
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24
Bake in a 180C oven for 15 minutes.
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25
Depending on the oven, the brown color might not be enough, so add 1 minute more at a time while checking how brown it's becoming.
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26
When it's slightly cool, take it out of the cake pan.
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27
Line kitchen parchment paper on a cutting board and turn the cake pan over on it.
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28
Cut the florentine into the size you like while it's still warm.
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29
It will become easier to break when it's cool, so I recommend cutting it while it is still warm.
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30
Let the florentine cool completely on a grill, and then it is ready.
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31
If you don't mind the calories, make the use 150g of butter for the cookie dough I originally started making this with 150g but it became less and less every year.
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32
Now I use 120g at the lowest.
