Florentine Cookies

For the Florentine cookies, first boil all the ingredients for the Florentine mixture (except for the almond kernels) until the mixture separates from the edge of the pan. Add the almond slivers and flakes. Spread this mixture on two thirds of a baking tray lined with parchment paper and bake in a heated oven at 160 °C (convection oven 150 °C , gas mark 1) for 10 minutes.

Then take out and cut out round cookies, approx. 2 3 cm ø (you can use the leftover dough separately).

For the gingerbread dough, bring honey, water and sugar to a boil and let cool.

Knead in flour and gingerbread spice. Dissolve staghorn salt and potash separately in water and gradually knead into the dough.

Roll out the dough to a thickness of 4 mm and cut out round cookies (5 cm ø). Bake in a heated oven at 180 degrees (convection oven 160 degrees , gas mark 2) for about 8 minutes.

Remove and place the small Florentines on top of the gingerbread. Bake in the oven for another 8 minutes. Remove from oven and let cool.

Dissolve cooking chocolate in a water bath. Dip the Florentine cookies with the underside and the edge in the dissolved cooking chocolate and let them dry on a cooling rack.

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