INGREDIENTS

INSTRUCTIONS

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation
Time: 0:41 1. Preheat oven to 375 F. Grease six 8-inch foil pie pans. Foil
pans must be used for easy removal of baked florentines in 1 piece. 2. In a
medium-large heavy saucepan, combine butter, sugar, honey, and cream. Heat
to boiling over medium heat, stirring frequently. Cook 1 1/2 mins, stirring
constantly. Remove from heat. Stir in almonds. 3. Divide mixture evenly
among greased pie pans. Using back of wooden spoon, pat evenly into bottom
of pans. Bake pans 3 at a time, on a single oven rack, 10 to 14 mins, or
until a rich golden brown. Rotate pans during baking, if necessary, to
avoid overbrowning. Let cool completely in pans. Refrigerate 10 to 15 mins
for ease in unmolding. 4. With fingers, carefully press in pan bottoms from
underneath and pop florentines out in 1 piece. Refrigerate florentines,
stacked between layers of wax paper until thoroughly chilled, about 3
hours. 5. Spread melted chocolate coating over bottoms of chilled
florentines. Let stand until chocolate is set. Wrap each florentine
separately in plastic wrap. Store in refrigerator.
NOTE: Use melted chocolate-coating wafers, which are available at cake
decorating and candy supply stores, to spread on the bottoms of florentines
for best results. This type of chocolate will stay shiny and give your
florentines a professional look. These make fantastic holiday gifts.
Posted to MC-Recipe Digest V1 #619 by Terilynn Sanford <terily@tenet.edu>
on May 23, 1997

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”