John Myers
Ingredients for 1 servings:
- 100 g sugar
- 80 g cream
- 30 g butter
- 10 g honey
- 100 g candied orange peel
- 100 g almond(s), sliced
- 50 g flour
- Butter or margarine for the baking tray
- possibly wafers
- Chocolate, liquid
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Bring the cream to a boil with butter, sugar, and honey, then stir in the chopped candied orange peel and sliced almonds. Place 13 heaps of the mixture onto a greased baking sheet, flatten them into approximately 10 cm discs (I make the Florentines much smaller for confectionery), and bake in a preheated oven at approximately 200 degrees Celsius (400 degrees Fahrenheit) until golden brown (10-15 minutes). Once cooled, lift the Florentines from the baking sheet with a spatula, spread the underside with chocolate and let it set, then cover with another layer of chocolate and immediately create the characteristic Florentine pattern with a comb. You’ll need to experiment a bit with the cooling process. If the Florentines are still too warm, they’ll fall apart when lifted. If they’re too cold, they’ll stick together (which is why I use wafers).
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