- 5 ounces sugar
- 5 ounces butter
- 1 1/2 ounces honey
- 1 3/4 ounces whipping cream
- 6 ounces almonds, finely chopped
- 1-ounce candied orange rind, chopped
- 3/4-ounce bread flour
- 1/2-ounce vanilla
- 1/4-ounce salt
- Pastry cream, optional, see Cook's Note*
- Melted Chocolate, optional, see Cook's Note*
Preheat oven to 400 degrees F.
Combine the sugar, butter, honey, and whipping cream in a saucepan. Bring ingredients to a boil. Remove from heat and add the almonds, candied orange rind, bread flour, vanilla, and salt. Mix all ingredients.
Spoon mixture by tablespoons, 3 inches apart, onto a greased or paper-lined pan.
Bake for 10 minutes. Roll cooled Florentines into desired shapes.
*Cooks Note: Chef Rosier suggests filling Florentines with pastry cream and dipping the tips in chocolate.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.