for 30 pieces

Mixture

100 g	sugar
1 ½ dl	full cream
50 g	butter
50 g	liquid honey
50 g	candied orange peel, roughly chopped
50 g	candied lemon peel, roughly chopped
50 g	dried sour apricot, finely chopped
100 g	almond slivers
25 g	chopped pistachios
4 tbsp	white flour

Icing

½ bag	dark cake icing (approx. 60 g), melted
¼ tsp	sea salt

How it's done

Mixture

Place the sugar in a pan along with all the other ingredients up to and including the pistachios, simmer over a low heat for approx. 3 mins., stirring constantly. Add the flour, mix. Using two wet teaspoons, shape approx. 1/3 of the dough into approx. 10 small mounds, place on a baking tray lined with baking paper – ensuring they are well spaced out.

To bake

Approx. 6 mins. per tray in the centre of an oven preheated to 200°C. Remove from the oven, immediately shape the runny florentines into circles using a cutter (approx. 5 cm in diameter). Slide the biscuits and baking paper onto a cooling rack, leave to cool. Bake and shape the remaining biscuits in the same way.

Icing

Pour the cake icing into a small bowl. Dip the florentines halfway into the icing, allow the excess to drip off, sprinkle with a little fleur de sel, leave to dry on the baking paper.

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