Little Florentines

Ingredients for 1 servings:

• 250 g almond sticks
• 150 g candied orange peel, diced
• 200 ml condensed milk (Milchmädchen)
• 40 g butter
• 3 tbsp flour
• 15 pieces of cherries (topping)
• 150 g chocolate coating, dark or whole milk

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

Florentines quickly baked, for 30 pieces

Lightly toast the almonds in a pan without fat. Then let the almonds cool. Then, in a saucepan, combine the almonds, butter, candied orange peel, and the milk. Simmer the mixture over low heat for about 3 minutes, stirring constantly. Remove the pan from the heat and stir in the flour. Then, using two wet teaspoons, place small heaps onto a baking sheet lined with baking paper and flatten them with a wet finger. A wet teaspoon will also work. The Florentines are best if they are round and no more than 5-6 cm in diameter. Preheat the oven to 180°C fan/convection oven, or 190°C top/bottom heat. Halve the cherries and press them into the center of the Florentine. Bake for a maximum of 5 minutes, then let the sheet of Florentines cool. Chop the chocolate into small pieces and melt 2/3 of it in a bain-marie. Stir well. When everything is liquid, remove from the heat and place the melting pot on another container. Check the temperature with a tea thermometer. If it’s higher than 31 degrees Celsius, add the remaining chocolate in small portions while stirring. The mixture should not be hotter than 31 degrees Celsius for dark chocolate and 28 degrees Celsius for milk chocolate. Only then can you pour the chocolate onto the bottom of the Florentine with a silicone spatula.