Put all ingredients except the sliced almonds into a small pot.

Heat the mixture over medium heat, stirring occasionally, until it reaches 124 °C.

Add the almonds and mix the mass with the silicone spatula for another 2 minutes on the stove.

Remove the pot from the heat and let the mixture cool slightly for 20 minutes.

Preheat the oven to 175 °C top/bottom heat.

After 20 minutes, the mixture should have cooled enough to be handled with gloves.

Using gloves, first form a small ball (about 3 cm in diameter), then press it slightly flat between your hands and place it on the baking mat.

Repeat the step until all the mixture is used up.

Bake the Florentines at 175 °C (top/bottom heat) for about 15 minutes or until golden brown on top.

If the Florentines spread slightly in the oven, you can push them back into shape with the silicone spatula once they come out.

Let the Florentines cool completely (about 2 hours).

Melt dark chocolate and dip the Florentines with the bottom side into it.

If you want to elevate them to the next level, temper the chocolate.

For dark chocolate, you need to melt 70 g of it in a bowl over hot water to around 45-50 °C, add in the remaining 30 g and mix until it’s cooled down to 27-28 °C and then slightly warm it again to 33-34 °C.

Then immediately dip your cooled Florentines into the tempered chocolate for a perfect snap.

Let the chocolate harden on baking paper.

Enjoy the Florentines with a coffee or simply as a delicious snack.