- of butter - 150 Grams
- black chocolate - 250 Grams
- peel - 35 Grams
- almonds - 170 Grams
- cream - 100 milliliters
- of powdered sugar - 150 Grams
- starch treacle - 75 Grams
- honey - 45 Grams
- flour - 25 Grams
- of powdered sugar - 150 Grams
- vanilla essence - 1 st. a spoon
- vegetable oil - 50 Grams
1. Fold the biscuit mold with parchment paper. Lubricate with grease. Preheat the oven to 175 degrees. Cut the butter into cubes. Place butter, cream, sugar, starch syrup, vanilla essence in a saucepan. Put on medium gas and stir with a wooden spoon until the mixture thickens and becomes like a syrup. Continue stirring, and allow the mixture to thicken for 5 minutes. Remove the pan from the heat, add flour, almonds and zest. Stir thoroughly with a wooden spoon. 2. Put a spoonful of mixture into each hole in the cookie shape. Florentine should turn out to be rather thin. On the upper compartment of the preheated oven, place the florentines and bake for 12-15 minutes. 3. Melt the chocolate in a water bath. When it is slightly cooled with a special brush, apply chocolate to the Florentines. You can completely cover the Florentines with chocolate or draw a pattern. Before serving, allow the chocolate to freeze.
Servings: 12