Almond Florentines: the easy recipe

Heat the cream, butter, sugar, and honey over high heat to make a caramel for 3 to 4 minutes (until it reaches 112ºC). The mixture should thicken slightly.

Then, add the almonds and distribute them into the molds. I used my muffin molds. But don't add too much, otherwise they will be too thick. If you don't have a mold, place small piles on a baking sheet lined with parchment paper.

To finish, bake for 5 minutes at 180ºC until you notice a slight coloring of the almonds. Let them cool and melt the chocolate in a double boiler. To cover them with chocolate, I placed them upside down on a baking sheet and drizzled with chocolate. However, you can put a good tablespoon into clean silicone molds and press the florentins back in...