FLORENTINE COOKIES

 Flaky cookie with caramel nut topping, you can imagine how delicious it is ^^.

Actually you can use other kinds of nut to suit your taste. I think it's the best thing that you can do when making the sweet by yourself, choosing the thing you like and make it the way you want.
This recipe is very easy to make esp. if you have instant read thermometer, I really suggest you to buy one ^^, as it's very useful. Checking the sugar temperature by watching the color is not bad but instant read thermometer makes your life easier, haha. It's inexpensive and you can buy it in any department stores. 
Serve this nutty cookies with a cup of black coffee is the best as the sweetness from the cookie goes well with the bitterness of the coffee.

FLORENTINE COOKIES

  
Base
180g ......................... Cake flour
80g ........................... Unsalted butter, cold and cut into pieces
30g ........................... Icing sugar
40g ........................... Egg
.................................. Pinch of salt

Topping
70g ........................... Granulated sugar
30g ........................... Honey
50g ........................... Whipping cream

100g ......................... Almond 

 Put the flour, icing sugar and salt into a bowl of a food processor, and process to combine.
Put the butter into the bowl and process until fine crumbs formed.

 Pour the egg into the bowl.

 Process until dough formed.

 Remove the dough from the bowl and press with the palm of your hand until smooth.

 Cover and refrigerate at least 1 hour before using.

 Preheat an oven to 180C.
Roll the cookies dough until 2-3 mm thickness.

 The size will be 23-25 cm.

 Prick the dough with a fork.
Bake for 15 minutes.

 While baking the cookie, make the topping.
Put all the ingredients except the almond into a saucepan.

 Place over medium heat and cook until the temperature reach 115C or the mixture will be beige in color.

 Pour the almond into the pan.

 Stir to mix and remove from the heat.

 When the cookie is ready, remove it from the oven.

 Pour the topping over the cookie and spread to cover.

 Bake for 15-20 minutes more or until brown in color.

Let the topping set before cutting into pieces.

FLORENTINE COOKIES