Mielats

Despite their resemblance, they are not florentines (recipe I will propose soon!). The “mielats” are cookies composed of a crunchy base with a crunchy and soft top with honey, flaked almonds and orange caramel. I had been looking for a recipe that was as close as possible to the idea I had, so I had to pick and choose, compare, try and adjust to finally come up with this.

This recipe and the quantity of ingredients I suggest here are suitable for a 30X40cm baking sheet. You can just as easily halve the quantities and bake the mielats in a less perfect shape than a rectangle. You can adjust everything after baking and cut the cookies to the desired shape!

Recipes of the Mielats:

-125g of liquid cream
-the zest of an orange
-220g of sugar
-125g of water
-60g of glucose syrup
-115g of soft butter
-100g of acacia honey
-200g slivered almonds

Sweet dough:
-130g of powdered sugar
-1/4 teaspoon salt

-1/2 teaspoon vanilla
-2 eggs
-30g of almond powder
-500g of flour
-350g of soft butter

Start by preparing the dough. I proceed, as I often do, with a dough made by “creaming”. That is to say that first we mix the ingredients like eggs and butter to obtain a cream, then we add the flour at once that we mix just enough without insisting to keep the crumbliness and the fondant of the dough.
Put all dough ingredients except flour and butter in the food processor bowl or in a regular bowl!

Mix well with the leaf of the robot (the “k” of the kenwood or kitchenaid!) or with a wooden spoon if you don’t have a robot.

Let turn 1 minute then add the butter.

Turn for 2 or 3 minutes to obtain a smooth cream.

Add the flour all at once and let it swirl just enough to incorporate it without insisting.

The dough is ready!

Put the entire dough on a sheet of parchment paper 30X40cm.

Then put a second sheet of paper on top. Spread the dough on 3mm between these two sheets. Cut off the excess to obtain just the size of the sheet.

Put the dough on a flared baking sheet of the same size and let it rest in a cool place for at least an hour.

After a good hour, preheat the oven to 180°C, prick the dough all over and then put it in the oven for at least 20 -25 minutes to ensure that the dough is colored all over.

Increase oven temperature to 190°C.

While the dough is baking, prepare the top of the honeydew.

Put the finely chopped zest of an orange in the liquid cream.

Put on low heat to boil. As soon as it boils, remove from heat and let it infuse.

In another saucepan put the sugar, water and glucose syrup over moderate heat.

Let the mixture boil…

And caramelize.

When the caramel is a nice mahogany color (it’s quite dark but not burnt!), heat the cream again to add it warm to the caramel. Mix well, being careful not to splash. But if the cream is added hot, it is not a problem.

Then add the butter.

And acacia honey.

Mix well and bring the mixture to 125°C. This takes some time! Without stopping to stir, it takes roughly 10-15 minutes.

Heat the almonds in the microwave (if they are cold, the caramel would harden right away!) and pour the caramel obtained.

Mix well.

Pour the entire mixture over the shortcrust pastry.

Smooth with an angled spatula or even a wooden spoon. The whole thing has to be very uniform.

Place in the oven for an additional 20 minutes. It is necessary to supervise regularly not to let burn the whole! But the surface must be mahogany, and the almonds must be toasted! Remove from oven and let cool.