Peanut-Coconut Florentines
Peanut-coconut Florentines with crunchy peanuts, sweet coconut caramel, and a hint of curry offer an exotic change of pace on the cookie plate. A cookie recipe by Johann Lafer!
- 50 g coconut oil
- 50 ml coconut milk
- 50 g brown sugar
- 150 g white chocolate couverture
- 250g Roasted, salted peanuts
- 2 EL Mehl
- 1-2 teaspoons Madras curry powder
- In a small saucepan, gently simmer coconut oil, coconut milk, and sugar over medium heat, stirring occasionally, until the mixture thickens and turns golden brown. This takes approximately 5–6 minutes.
- Meanwhile, chop the peanuts evenly, but not too coarsely. Mix thoroughly with the flour and the coconut caramel.
- Preheat the oven to 180°C (350°F). Spread the hot peanut mixture evenly and thinly in a rectangle approximately 21 x 24 cm (8 x 9 inches) onto a baking sheet lined with parchment paper. Bake in the preheated oven on the middle rack for approximately 15–17 minutes, or until golden brown.
- Remove the peanut mixture from the oven and transfer it, along with the parchment paper, from the baking sheet to a large cutting board or work surface. While still slightly warm, cut it into approximately 3 x 3 cm squares using a large knife. Then allow the Florentines to cool completely.
- Meanwhile, finely chop the chocolate and melt it in a bowl over a hot water bath. Dip the cold Florentines diagonally halfway into the melted chocolate, let the excess drip off, then place them back on the baking sheet. Sprinkle the chocolate-coated side with a pinch of curry powder and let it set.
For approximately 50 pieces
- 50 g
coconut oil
- 50 ml
coconut milk
- 50 g
Brown sugar
- 150 g
White chocolate coating
- 250 g
For approximately 50 pieces
Remove the peanut mixture from the oven and, using the baking paper, transfer it from the baking sheet to a large cutting board or work surface. While still lukewarm, cut it into approximately 3 x 3 cm pieces with a large knife.
Cut into squares. Then allow the Florentines to cool completely.
Meanwhile, finely chop the chocolate and melt it in a bowl over a hot water bath. Dip the cold Florentines diagonally halfway into the melted chocolate, let the excess drip off, then...
Place back on the baking sheet. Sprinkle the chocolate side with a pinch of curry and let it set.