Summary

Ingredients

• 250 ml cream
• 2 packs vanilla sugar
• 175 grams sugar
• 50 g butter, or mararine
• 200 g flaked almonds
• 75 g lemon peel, finely chopped or round
• 75 g orane peel, finely chopped or round
• 0.5 teaspoon ½ cinnamon powder
• 1 pinch clove powder
• 75 g flour, or spelled flour (sifted)
• 50 cranberries, dried

Moreover:

• Couverture, light or dark

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Instructions

1. Bring the cream, vanilla sugar, sugar and butter or margarine to the boil while stirring and then allow to cool completely.
2. Mix in the remaining ingredients.
3. Line a baking sheet with baking paper and spread the mixture about 1/2 cm thick in a circle (about 5-6 cm in diameter) on the baking paper. Place a cranberry in the middle of each Florentine.
4. Bake in a preheated oven at 175-180 ° C for 10-15 minutes.
5. Cool on the wire rack (smooth surface facing down).
6. Melt the couverture in a water bath and brush with light or dark couverture from below.