Florentines

16th day of Advent

Ingredients:

• 300g Granulated sugar
• 200g Butter
• 150g Cream
•    75g Honey
• 300g Sliced almonds
•   80g Candied orange

Production:

• Cook the granulated sugar, butter, cream, and honey to 110°C.
• Add the almonds and candied orange and briefly toast.
• Then the mass is spread onto a baking tray lined with baking paper.
• The florentine mass is baked at 180°C / until it has taken on some color 
• After baking, let it cool down and cut, break or cut out as desired.
• Finally, half of the Florentines can be dipped in chocolate.

TIP: 

Instead of sliced almonds, grated / roasted hazelnuts 2-4 mm, roasted sunflower seeds or roasted pumpkin seeds can be used.