Florentines with almonds and pumpkin seeds

Ingredients for 1 servings:

• 175 g sugar
• 75 g honey
• 125 g butter
• 150 g cream
• 175 g almond flakes
• 100 g pumpkin seeds
• 150 g chocolate coating, semi-sweet

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Danger of addiction!

Heat the sugar, honey, butter, and cream in a saucepan. Simmer for about 5 minutes over low heat. Then add the almond flakes and pumpkin seeds and simmer for another 5 minutes over low heat, stirring frequently. Preheat oven to 200°C (top/bottom heat). Spread the mixture onto a baking sheet (lined with baking paper), place on the second oven rack from the bottom, and bake for about 12 minutes until golden brown – not too dark, or they will become too hard and bitter! They should have a caramel-like consistency. Allow to cool on the baking sheet, turn out onto a work surface, and peel off the paper. Melt the chocolate in a bain-marie and spread a thin layer of it onto the smooth side of the Florentine disc. Allow the chocolate to set completely, then turn the disc over and cut into diamond shapes approximately 5 x 2.5 cm in size.