Florentins biscuits

Ingredients: no.1
for dough:

350 grams flour
125 grams butter
200 grams sugar

1 pinch of salt
1 tablespoon vanilline sugar
1 zeste of a lemon
2 eggs

Strain and sift the flour with salt, sugar, and lemon zeste, mix them all together with your hand.
Cut the butter into small cubes and add this to the flour, mix it well with your hands (sablé),until you obtain a sandy texture.
Beat eggs like omelette by using a fork (don't beat so much). Add this egg omelette to the mixture and mix it  well to obtain a non-sticky dough. Form the dough to round and set aside to a cool room or in a refrigerator for at least 3 hours before using.
Roll the dough to obtain 5mm thickness.Put the dough in a sulfurise pastry paper and depose this in an oven square plate to bake. (as the photos above).

tips
    - if the dough is so dry, add 2-3 tablespoon of frest milk to facilitate the work.
    - make dough one day ahead before using, let it overnight in the ref. the result is more good.

Ingredients for the filling (topping): no.2

350 grams sugar
2 small lemons
1 jus of 1 big sweet fresh orange
1.5 dl fresh milk

Mix this ingredients in a big casserole. Cook and continue stirring the mixture with a wood spatule until  a creamy texture is obtain (caramel creamy liquid). Then, add 350 grams of almond tapered (éffilé), 150 grams dried raisins sultanine,100 grams pineapple confit (glace) cut into small cubes,100 grams dried apricot cut into small cubes,50 grams lemon peel confit (glace) cut into small cubes. Mix them all together and add 2 tablespoonful of honey, a pinch of salt and then mix. Let it cool down a bit before you pour this mixture throughout the roll dough (no.1) .Be sure to level the thickness of the ingredients on the top of the dough.to have a uniform cooking of the biscuits.

Bake at 180°C for about 15-20 minutes ,as soon as the sides and top caramelize.Remove from the oven.Let it cool down halfly.
Cut it into small squares while it is still a bit warm.