100 g Butter

50 g Honey

130 g Almond Leaves

120 g Whipped Cream

120 g Sugar

None

There is a stillness of autumn, up into the colors. (Hugo von Hoffmannsthal)   The sunrays are still warm, while the calendar is already turned to the next page and announces a farewell in seemingly meaningless seconds. The leaves on the trees are deep red and bright yellow.   On so many days there are moments, unnoticed, in which we sense the time. How it moves inexorably. Never stops. Always moving ahead.   These are the moments that suddenly make you stop even in the rainy weather. Without an umbrella. Without a safety net. They penetrate you like a lightning stroke and let you breathe deeply after a moment of silence, while the noise of traffic ebbs. As if a gearwheel was locked in the next notch. Tock.   And as rain drops creep through my clothes, I try to learn from the falling autumn leaves in the wind. The way they dance before they let go.

Preparation

1. Lightly brown the almond flakes in a pan without fat. 2.In a pot, bring butter, sugar, honey and whipped cream to a brief boil, and let it simmer for 3-4 minutes – stirring repeatedly.

3. Stir the roasted almond flakes into the mixture.

4. Boil the whole mass again – this takes about 3 – 4 minutes.
5. Now spread the mass onto a baking sheet with baking paper. At 190 degrees top and bottom heat bake for about 10 minutes (best to keep looking) until golden brown. Caution, the mass remains softer as long as it is hot. Only when it cools down it hardens.

6. Cut lukewarm into diamond shapes or cut out circles. Allow to cool and keep in tin cans

Tip

The Florentines, who have absolutely nothing to do with Florence or Italy, but originated in France, are traditionally prepared without candied fruit. Depending on your taste, these can of course be stirred into the mass. Likewise, the chocolatey backs… I usually leave them off when I serve them with coffee. But during the holidays everything is allowed. But that is another story.

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