Florentines

Preheat the oven to 175–200 °C (top and bottom heat) (Gas mark 3–4) and prepare a baking sheet.

Heat butter, sugar and vanilla sugar in a saucepan, stirring, until the sugar turns light brown.

Add the whipping cream and heat while stirring until the sugar has completely dissolved.

Stir in the sliced almonds and diced candied orange peel and continue heating the mixture until it is well bound and clearly thick/firm.

Using a teaspoon, place the almond mixture in mound shapes onto the wafers and arrange them on the baking sheet with some space between them.

Bake the florentines for about 10 minutes until golden brown, then remove and let them cool briefly on the sheet.

Melt the couverture in a double boiler and stir until smooth.

While still warm, dip the underside of the florentines into the melted chocolate and place them on baking paper to set.

After they have completely cooled, store the florentines in a well-sealed tin in a cool place.