Florentine Brittle Slice

Shortcrust pastry:

Place all ingredients for the basic dough in a large enough bowl and knead together with the dough hooks of an electric hand mixer until smooth. Wrap the dough in plastic wrap and rest in the refrigerator for 2 hours.

Take the basic dough out of the refrigerator, remove the plastic wrap and roll out the dough on a floured surface about 4 mm (alternatively between two sheets of cling film). Cut 4 cm wide strips from it. Place them on a tray with parchment paper and pipe a border around each edge with the already mixed marzipan.

Marzipan paste for pastry border:

Crumble raw marzipan paste and knead together with egg whites and flour, then place in a piping bag with a small hole nozzle and set aside.

Filling:

Bring butter to a boil with sugar, honey and cinnamon. Add hazelnuts, candied orange peel and candied lemon peel and cook until hearty. Fill this amount in about 3 to 4 mm thick on the inner surface of the shortcrust pastry, spread evenly and then bake everything together in the oven at 200 °C in about 10 to 15 minutes. Then remove, cool slightly and, while still lukewarm, cut into strips about 2 cm thick with a hot kitchen knife.

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