Cookie dough. Combine the cookie dough ingredients in order from the top using a rubber spatula, trying not to incorporate air.
Wrap with plastic wrap and chill in the refrigerator for 2 hours ~ over night.
Roll out the dough into the size of the mold.
Line the mold with parchment paper and the dough. Using a fork, poke holes in the dough.
Bake in the 170℃ oven for 20 minutes.
When it's baked, reduce the heat to 160℃. Spread the almonds on a baking sheet and bake for 10 ~15 minutes, stirring occasionally.
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. Reduce the heat when it starts to brown.
Add the almonds and orange peel and combine using a wooden spatula.
Immediately pour the almond mixture over the cookie (from step 5).
Bake for about 15 minutes at 180℃. When it's cool enough to handle but still warm, cut into your preferred sizes.
When cutting, place the Florentine almond side down on parchment paper. The point is to cut it when it's still warm inside.
I cut it into 16 equal pieces.
Done. The individually wrapped Florentine is a great gift.
Story Behind this Recipe
I'm not big fan of hard Florentine. So I increased the amount of butter and made it into melt-in-your- mouth Florentine.
The cookie dough should be rich in butter, and the sugar has to be powdered sugar. It has crumbly texture and goes well with the caramel on top but I think about calories. The aroma and flavor improved with the addition of orange peel.