Whole Grain Florentine

First prepare the shortcrust pastry and roll it out on a baking tray lined with baking paper. To do this, use the cling film with which the dough has rested in the refrigerator.

For the topping, toast the almond flakes in a pan. Melt the cane sugar and heat with the honey. Add whipped cream and boil up with some potato starch and let it thicken. Mix with the almond flakes and spread on the short pastry.

Bake at 170 °C for approx. 15 – 20 minutes. Let cool and cut into small pieces.

Melt cooking chocolate and dip one corner into the chocolate.

Allow the chocolate to set.

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