100g candied lemon peel
100g candied orange peel
250g cream
100g butter, in pieces
120g sugar
5 tsp (2 packets) vanilla sugar
1 pinch cinnamon
1 tbsp flour
1 tbsp semolina
350g sliced almonds
150g chocolate, in pieces
1. Put the candied peel in the tm bowl and chop 8 secs / speed 7. Set aside in a bowl.
2. Add cream and butter to the tm bowl and heat 3.5 mins / 90oC / speed 1
3. Add chopped peel, sugar, vanilla sugar, cinnamon, flour and semolina into tm bowl. Mix 10 secs / speed 3.
4. Add the sliced almonds. Mix ca 10 secs / speed 3 using the spatula to help.
5. Using 2 spoons, place small piles of mix onto a tray lined with baking paper. Bake 180oC for about 20 mins.
6. Leave the florentines to cool. Once cool, place the chocolate into the TM bowl and grate 10 secs / Turbo. Then melt for ca 3 mins / 50oC / speed 1. Dip the florentines into it so that half is covered, or drizzle over.
Translated from German thermomix club booklet, special edition 2001
