Florentina Cups

Name: Florentina Cups
Yield: 20 cups
Ingredients: 7 ounces (200 g) unsalted butter; 3 tablespoons (45 ml) or 2 ounces (55 g) glucose or corn syrup; 7 ounces (200 g) granulated sugar; ¼ cup (60 ml) heavy cream; 3 tablespoons (45 ml) or 2 ounces (55 g) glucose or corn syrup; 7 ounces (200 g) sliced almonds, lightly crushed

Preparation info

20
cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

This batter can also be used to make traditional (flat) Florentina cookies. One recipe will make 36 cookies, 3¼ inches (8.1 cm) in diameter.

Ingredients

7 ounces (200 g) unsalted butter
7 ounces (200

Garnish
Vegetarian
Gluten-free

Method

Combine the butter, sugar, glucose or corn syrup, and cream in a saucepan; bring to a boil. Add the almonds and cook over medium heat for 2 to 3 minutes. Remove from the heat.
Try baking a small piece of batter as a test. If the batter spreads too thin, cook the batter in the saucepan a little longer. Conversely, if the batter does not spread enough, add a litt