Bienetta-Assorted Florentines and Other Bites
Florentines
| 4.40 oz (125g) | Bienetta (DRE 033518 6) |
| 4.40 oz (125g) | Almonds, slivered |
| 10.58 oz (300g) | Couverture, dark |
Nutcracker Cookies
| Shortcrust Pastry, as desired | |
| 14.11 oz (400g) | Hazelnuts, peeled |
| 7.00 oz (200g) | Bienetta (DRE 033518 6) |
| Couverture, at will |
Hazelnut Bites with Chocolate
| 14.11 oz (400g) | Shortcrust Pastry |
| 7.00 oz (200g) | Powerfilling Neutral |
| 0.71 oz (20g) | Apricot Paste (DRE 20604 2) |
| 11.46 oz (325g) | Bienetta (DRE 033518 6) |
| 11.46 oz (325g) | Hazelnuts, ground, roasted |
| 8.82 oz (250g) | Couverture, dark |
Florentines- Basic Recipe
- Baking temperature: approx. 200°C
- Baking time: approx. 8 min.
- Mix Bienetta with almonds, fill into oiled rings or silicone molds and bake. After cooling, coat with tempered couverture and comb.
- Recipe yields 10 pieces, each 10 cm diameter
Nutcracker Cookies- Basic Recipe
- Baking temperature: approx. 200°C
- Baking time: approx. 10 min.
- Bake shortcrust pastry lightly, if desired. Put the hazelnuts in rings or silicone molds, sprinkle on the Bienetta and bake.
- Tip: Garnish with couverture at will.
- Recipe yields 10 pieces, each 10 cm diameter
Hazelnut Bites with chocolate- Basic Recipe
- Baking temperature: approx. 200°C
- Baking time: approx. 10 min.
- Bake shortcrust pastry gently. Compound Powerfilling Neutral and Apricot Paste and spread it on the base. Mix Bienetta and hazelnut se-molina, spread it in the tray and bake. Still warm, cut into triangles (side length approx. 5 cm).
- After cooling garnish with tempered couverture.
- Recipe yields 1 tray (60 x 20 cm), approx. 96 pieces
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