Florentine Cookies, Reduced Calories

Lightly toast the almond sticks in a flat but large pan, they should only be beige in color. Do not use any other fat.

In a separate saucepan, mix the dried fruit with the butter, milkmaid and warm almonds. Let this mixture simmer over low heat for about 2 minutes, stirring constantly, then fold in the flour.

Using 2 wet coffee spoons, pile up small heaps on a baking sheet with baking foil. Press this pile flat with another wet teaspoon, wet fingers will also work.

Preheat the oven to 190 ° convection or 200 ° top / bottom heat. Halve the cherries and lightly press one half onto a Florentine. Bake for 3-5 minutes depending on the oven characteristics, check often, they will turn too brown quickly.

Let cool on the baking sheet, place on a grid with a spatula, allow to cool completely. Turn over to apply the chocolate layer. Chop or cut the couverture, set aside 50%. Melt the other half in a water bath, stir well, as soon as everything is creamy, remove from the water bath immediately. This liquid chocolate is far too hot to process immediately, now it is "tempered", that sounds simple, but it is very important. See on the Internet: Melting and tempering chocolate. You add the sliced ​​chocolate in portions to the liquid, stir and after 2 to 3 portions you measure the temperature with a tea or wine thermometer. When all the remaining chocolate has been processed, the temperature for dark chocolate could not be warmer than 31 °. Whole milk may only have 29 °. Those who are not so tempered will experience their "gray" miracle later.

Using a silicone spatula, put small amounts on the back of the cookie, distribute it and place the cookie back on the grid so that the chocolate does not run away.