Summary

Ingredients

• 50 g lemon peel
• 50 g orane peel
• 50 g cherry (s), candied
• 0.5 ½ lemon (s), untreated
• 150 g almond (s), flakes
• 120 g suar
• 1 tablespoon butter
• 125 g sweet cream
• 2 tablespoon flour
• 200 g chocolate (dark, at least 70% cocoa content)

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Instructions

1. Cut candied fruits into very small cubes. Finely grate the lemon peel. Simmer the fruits, lemon peel, flaked almonds, sugar, butter and cream while stirring for 3 minutes. Sieve over the flour and stir in. Then let the mass cool down for 10 minutes.
2. Place the mixture with 2 teaspoons on a baking sheet lined with baking paper and flatten it a little. Bake in the middle of the oven at 220 ° C for 5-7 minutes.
3. Then push each Florentine together with a spoon. Let the pastries cool down on the baking sheet. Cover the underside with couverture.
4. The Florentines last forever, but long before they have been eaten.
5. Variation: The Florentines become a bit exotic when the candied fruits are replaced by candied pineapple and dried papaya.