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1
Cookie dough.
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2
Combine the cookie dough ingredients in order from the top using a rubber spatula, trying not to incorporate air.
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3
Wrap with plastic wrap and chill in the refrigerator for 2 hours ~ over night.
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4
Roll out the dough into the size of the mold.
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5
Line the mold with parchment paper and the dough.
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6
Using a fork, poke holes in the dough.
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7
Bake in the 170C oven for 20 minutes.
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8
When it's baked, reduce the heat to 160C.
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9
Spread the almonds on a baking sheet and bake for 10 ~15 minutes, stirring occasionally.
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10
For the filling, add all the ingredients for the filling, except almonds and orange peel, and heat over medium heat and bring to a boil.
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11
Reduce the heat when it starts to brown.
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12
Add the almonds and orange peel and combine using a wooden spatula.
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13
Immediately pour the almond mixture over the cookie (from step 5).
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14
Bake for about 15 minutes at 180C.
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15
When it's cool enough to handle but still warm, cut into your preferred sizes.
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16
When cutting, place the Florentine almond side down on parchment paper.
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17
The point is to cut it when it's still warm inside.
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18
I cut it into 16 equal pieces.
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19
Done.
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20
The individually wrapped Florentine is a great gift.
