- 50g butter
- 50g sugar
- 1 sachet vanilla sugar
- 50g honey
- 100g whipping cream
- 200g flaked almonds
- approx. 100g dark chocolate
Line a baking tray with baking parchment and preheat the oven to 180°C.
Melt the butter with the sugar, vanilla sugar and honey in a pan over medium heat and stir while it browns slightly. Add the cream and stir until the sugar is completely dissolved. Stir in the almonds and simmer over low heat for approx. 5 mins until the mixture has come together. Use a teaspoon to put small amounts of the almond dough on the baking tray and press gently to flatten. Put the baking tray in the oven and bake until slightly browned.
Remove from the oven and leave to cool for approx. 5 mins. Then slide the florentines on the baking parchment onto a cooling rack and allow to cool completely.
Break the chocolate into pieces and melt in a bain marie over low heat. Spread the liquid chocolate coating onto the cooled florentines and allow to cool.