Little Florentines

Preparation

• 1
  Put the milk, honey and 100 g of the butter in a pot and let it cook for 4-5 minutes while stirring. Lightly roast the real Kölln Kernige in the remaining butter. Stir the finely chopped orange peel with the roasted Echten Kölln Seeds, chopped almonds and grated lemon peel into the honey milk. Allow the Florentine mixture to cool.
• 2
  Line two baking trays with baking paper. Rinse a metal ring or a round cookie cutter, about 6 cm in diameter, and place it on a baking tray. Pour in 1-2 teaspoons of Florentine mixture and flatten with the back of a rinsed spoon, remove the ring or cookie cutter. In this way, put a total of around 35 thalers on the baking trays.
• 3
  Bake in the preheated oven on the middle shelf. Allow the Florentines to cool thoroughly on the trays. Roughly chop the cake icing and couverture, dissolve in a warm water bath, stir well and spread with a knife on the underside of the Florentines, let it set well and only then store between layers of parchment paper in tin cans.
• 4
  Top/bottom heat: 175 °C Circulating air: 150 °C Baking time: approx. 10-12 minutes Preparation time: approx. 40 minutes
• 5
  2 g protein, 8 g carbohydrates, 1 g fiber, 6 g fat, 94 kcal / 392 kJ
• 6
  For more sparkle on your coffee table, decorate the Florentines with edible gold leaf powder.