Caramel Florentine

For the caramel Florentines, toast the flaked almonds for about 15 minutes at 180°C in the oven. In the meantime, sprinkle candied lemon peel and aranzini with a little sugar and cut into small pieces. This way the candied fruit won’t stick to the knife as much.

Mix the almond flakes and the candied fruit with the remaining sugar and the flour and add the whipped cream.

Bring this mixture to a boil in a saucepan, stirring constantly. Reduce the temperature slightly and continue stirring until the mixture thickens. Then let it cool down.

Separate small dough masses from the now quite solid mass with a teaspoon and place them on a baking tray lined with baking paper. Leave a space of about 4-5 cm between the caramel florentines, because the dough will melt a bit during baking.

Bake in a preheated oven at 150°C for about 12 minutes until nicely browned. Let cool well and separate from the baking paper.

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