Florentines

These crispy-chewy treats have their origin in Paris France, where they were made for a royal visitor of Florence. All sorts of nuts and dried fruits could be subbed-in for the almonds and candied mixed peel.

• 210 g Butter
• 90 ml Cream (35%)
• 300 g Sugar
• 90 g Honey

• 360 g Sliced Almonds
• 60 g Almonds, ground finely
  
• 200 g Mixed Candied Peel, finely chopped
• 60 g Flour
• 15 ml Vanilla
• 3 g Salt

• 400 g Dark Chocolate

1) Preheat oven to 400F. Line 3 or 4 FLAT sheet pans with parchment.
2) Bring the butter, cream, sugar, and honey to a boil in a large pot. Stir in all other ingredients (except chocolate).
3) Spoon small amounts of batter (1/8" thick or less) onto sheet pans, leaving LOTS of room for them to spread.
4) Bake at 400F for 5 to 8 minutes until golden brown.
5) Allow to cool.
6) Using an offset spatula, spread some tempered chocolate onto each Florentine's bottom, and place chocolate-side down onto parchment paper to set. (If chocolate is oozing through: spread some chocolate onto parchment paper, and gently place Florentine on top.) Spread some more tempered chocolate over the set chocolate, texture with a pastry comb, and place chocolate-side up to set.