Almond Florentine Cookies

Ingredients

7in square Cake Pan

Cookie Base

• 70g Unsalted butter *softened
• 35g Powdered sugar
• 1g Salt
• 20g Egg yolk
• 100g Cake flour
• 30g Almond flour

Topping:Caramel almond

• 40g Unsalted butter　
• 70g Sugar　
• 50g Cream
• 30g Honey　
• 100g Almond Flakes　

Directions

Preparation:

Line a brownie pan (7in x 7in) OR similar size pan with baking paper.
①Mix softened Butter and Sugar until smooth.
②Gradually add Egg yolk and combine well.
Add salt and stir.
③Add the almond flour and mix.
④Add Flour , and mix as you cut the butter mixture into flour.
⑤Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180℃.
⑥Shape it square and spread the dough in the pan.
Use a fork to make lots of holes in the Cookie Base
⑦Bake it for 15 minutes or until lightly browned.
Take it out and set aside
Preheat the oven to 160℃.
⑧Place Butter, Sugar, Cream, Honey in a saucepan, and bring to the boil over medium heat. Cook the foamy mixture, constantly stirring, for 2 minute.
Turn off heat
⑨Add Almond Flakes and combine well, then spread the mixture over the baked cookie Base evenly.
⑩Bake for 30 to 40 minutes at 160℃ until nicely browned. Allow to cool slightly, then transfer to a wire rack to cool.
⑪While it is still warm to touch (not yet hardened), carefully turn it over onto a cutting board, with the Almond topping facing down.
⑫Cut into bite-size pieces using a sharp knife or serrated knife. Then cool completely.