Boil butter and whipping cream. Add almonds, candied lemon peel, candied orange peel, cinnamon, vanilla sugar, sugar and flour, cook.
Place the mixture in small heaps (about 4 cm in diameter) on a baking tray lined with parchment paper. Bake in a heated oven at 180 degrees for 10-15 minutes. Allow to cool.
Dip the bottom of the florentines in dissolved cooking chocolate. Allow to drip off.