Bienetta-Assorted Florentines and Other Bites

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

  1. Baking temperature: approx. 200°C
  2. Baking time: approx. 8 min.
  3. Mix Bienetta with almonds, fill into oiled rings or silicone molds and bake. After cooling, coat with tempered couverture and comb.
  4. Recipe yields 10 pieces, each 10 cm diameter

Nutcracker Cookies- Basic Recipe

  1. Baking temperature: approx. 200°C
  2. Baking time: approx. 10 min.
  3. Bake shortcrust pastry lightly, if desired. Put the hazelnuts in rings or silicone molds, sprinkle on the Bienetta and bake.
  4. Tip: Garnish with couverture at will.
  5. Recipe yields 10 pieces, each 10 cm diameter

Hazelnut Bites with chocolate- Basic Recipe

  1. Baking temperature: approx. 200°C
  2. Baking time: approx. 10 min.
  3. 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).
  4. After cooling garnish with tempered couverture.
  5. Recipe yields 1 tray (60 x 20 cm), approx. 96 pieces