ALMOND FLORENTINE AND CANDIED ORANGE

INGREDIENTS
FOR THE DOUGH
250 g flour
150 g butter
90 g icing sugar
30 g ground almonds
1 egg
1 pinch of salt
1 teaspoon vanilla extract
FOR THE FILLING
165 gm caster sugar
165 gm flaked almonds
120 gm unsalted butter
50 gm of honey
35 gm of cream (a tablespoon)
100 g candied orange
FINISH
200 gm dark chocolate 55% or 70%

DIRECTION
PASTE

Melt butter.
Add the ground almonds and icing sugar and mix.
Add egg and flour to the previous preparation.
Work the dough by hand and add salt and vanilla.
Cover the dish with plastic wrap and let stand 2 hours in refrigerator.
After 2 hours, spread the dough on a baking sheet covered with parchment paper first. Preheat oven to 170 ° and bake 15 minutes the dough only.
SEALS

Preheat oven to 200 °.
Mix in saucepan sugar, butter, honey and cream over low heat.
Add this mixture to the almonds and chopped candied orange.
Spread the mixture over the dough.
Bake 10 minutes.
Meanwhile melt the chocolate in a bain marie.
On leaving the oven the dough, cut into rectangle.
Dip them halfway into the chocolate gently to avoid breaking.
Place ensuites small rectangles on a sheet sulfurized to let the chocolate harden.