Florentines with Honey, Almonds and Candied Peel

What you need

• 120 ml (1/2 cup) heavy cream
• 60 g (4 tbsp) unsalted butter
• 130 g (2/3 cup) granulated sugar
• 2 tbsp honey
• 200 g (7 oz) sliced almonds
• 50 g (1 3/4 oz) candied orange peel, very finely chopped
• 50 g (1 3/4 oz) candied lemon peel, very finely chopped
• 25 g (3 tbsp) all-purpose flour
• 150 g (5 oz) dark chocolate, chopped

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Line two baking trays with parchment paper.

2. 2

   Put the cream, butter, sugar and honey in a wide pan. Bring to a boil, then simmer on low heat, stirring, until golden, 4-5 min.

3. 3

   Take the pan off the heat and stir in the almonds, orange peel, lemon peel and flour.

4. 4

   Return to low heat and simmer for 3 min, stirring, until thick.

5. 5

   Drop heaped teaspoons of the mixture onto the trays, spacing them at least 6 cm (2 1/2 in) apart. They spread a lot.

6. 6

   Bake one tray at a time until golden brown, 9-12 min.

7. 7

   While still hot, nudge each cookie back into a neat round with a cutter or a glass dipped in water. Leave to cool completely on the tray.

8. 8

   Melt the chocolate in a bowl over barely simmering water. Brush a thin layer onto the flat underside of each cookie.

9. 9

   Set the cookies chocolate side up on a rack, mark wavy lines in the chocolate with a fork and leave in a cool place until set.

Imported from backenmachtgluecklich.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.