Bring all ingredients to the boil except for the flour in a flat, wide saucepan, simmer over a low heat for 30 minutes while stirring. Remove from the heat and dust the flour over it, stir well.
Spread small heaps apart on a baking sheet lined with baking paper and spread them flat. Bake in the oven at 220 ° C for about 5 minutes until the cookies are golden brown. Take out of the oven and immediately push the melted Florentines together evenly with 2 teaspoons. This has to be done very quickly, as the mass cools down quickly and then solidifies. Only bake one tray at a time.
Remove the baking paper with the Florentines from the tray and let it cool down.
After cooling, coat the back with melted couverture and let it set overnight. Keep tightly closed in a tin between layers of cling film (otherwise they will stick together).
The Florentines will be nice and thin and crispy this way. I`ve already made them in greased mini muffin tins. This has the advantage that you don`t have to push them together, they become evenly round and you can bake several levels at the same time with convection. Then they get a little thicker, but are still nice and crispy.
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