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Florentina Cones
Preparation info
30
cones- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
1 1 pound 10 ounces 740 g
Method
- Draw 30 circles, 3½ inches (8.7 cm) in diameter, on baking paper. Invert the papers on sheet pans.
- Divide the Florentina batter into 2 equal pieces. Using flour if needed to prevent the mixture from sticking, roll each piece into a rope 11¼ inches (28.1 cm) long. Cut each rope into 15 equal slices, ¾ inch (2 cm) each. Place a Florentina slice in the center of e