Working method |
Kneading |
Mix all ingredients into smooth and well developed dough. After kneading directly mix filling 1 in |
Dough temperature |
Approx. 26ºC |
Scale |
Dough pieces approx. 250 grams and rounding |
Dough proof |
Approx. 20 minutes |
Moulding |
Roll dough pieces to slices with a thickness of 5-8 mm. Place them on baking sheets in an oval form, Place 100 gram almond paste (flat sphere) on the slice. Do not spray. Cover it with a second slice of dough of a thickness of 5-8 mm. Brush with egg wash an decorate with sliced almonds |
Final proof |
Approx. 50 minutes |
Decorating |
Just before baking sprinkle with Florentiner powder |
Baking |
Approx. 20-25 minutes at 210ºC |
|
Extra information |
Remarks |
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly |