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Hazelnut Cookies: Florentina Cones with Chantilly Cream

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Preparation info
  • Yield:

    30

    pastries, 3½ inches ( 8.7 cm ) long
    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound 10 ounces (740 g) or 1 recipe Floren

Method

  1. Draw 30 circles, 3½ inches (8.7 cm) in diameter, on baking paper. Invert the papers on sheet pans. Divide the Florentina batter among the circles; spread out, bake, and trim as directed in the recipe for Florentinas. If you are using a Flexipan, follow the directions for making Florentinas in a Flexipan.
  2. Place the trimmed coo

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