Pumpkin Seed Florentine

1. butter, sugar, honey, whipping cream, coriander and cinnamon boil and simmer gently over medium heat for 10 minutes. Stir a few times with a wooden spoon. Meanwhile, quarter cherries, cut candied orange peel and pineapple into 1/2 to 1 cm pieces. Add the pineapple, cherries, candied orange peel, pumpkin seeds, and almond kernels and cook on low for 8-10 min while stirring.

Spread the mixture on a baking sheet (30×20 cm) lined with parchment paper (the edge of the sheet must be 2 cm high with parchment paper). Bake in the heated oven on the 2nd rack from the bottom at 200 degrees for 15 minutes (gas 3, convection oven for 15 minutes at 175 degrees ). Cool on the tray.

Remove the florentine plate from the baking tray and peel off the parchment paper. Cut the plate on a board with a large knife into 24 rectangles of 5×3 cm each.

Cooled and stored dry between layers of parchment paper in cookie tins, they will keep for 4 weeks.

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