• Heat the Brown sugar, butter, honey, cream, and vanilla sugar.
  • Add the nuts and candied orange and boil. 
  • Pour the mixture onto a stone slab and let it cool down. 
  • After cooling, the mass is portioned as desired: Place 40g each in Florentine molds (diameter 7cm) and press flat with wet fingers. If there is no form, the size should be a little smaller, because the mass tends to run out when baking – so the mass should be portioned into small heaps.
  • Bake at 170°C / 25-30 minutes.
  • After baking dip the underside into chocolate and then place onto baking paper.