Almond Florentines

Step 1/6

• 175 g sugar
• 75 g honey
• 120 g butter
• 150 ml heavy cream

• oven
• pot

Preheat oven to 180°C/350°F. Add sugar, honey, butter, and heavy cream to a pot and heat at low temperature for approx. 5 min., or until sugar dissolves, stirring occasionally. Let simmer for approx. another 5 min. on medium heat.

Step 2/6

• 200 g sliced almonds
• 100 g candied orange peel

Add sliced almonds and candied orange peel to the saucepan, stir to combine, and let simmer for approx. 3 – 5 min.

Step 3/6

• baking sheet
• oven
• parchment paper

Spread the mixture evenly on a baking sheet lined with parchment paper. Bake at 180°C/ 350°F for approx. 10 – 12 min., or until golden.

Step 4/6

• cutting board
• knife

Let cool for 10 min. Cut warm mass into approx. 6x6-cm/ 2.5x2.5- in. squares, then halve the squares diagonally. Alternatively break into desired size. For round Florentines, cut out with a round cookie cutter. Allow to cool completely.

Step 5/6

• 200 g dark chocolate

• small pot
• heatproof bowl

Roughly chop chocolate, add to a heatproof bowl, and place on top of a pot filled with simmering water to make a double boiler. Stir gently until melted.