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


  • 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.


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