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Giant Almond Florentines

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      Title: GIANT ALMOND FLORENTINES
 Categories: Chocolate
      Yield: 6 Servings
 
      2    Butter
      1 c  Sugar
    1/3 c  Honey
    1/3 c  Heavy cream
      4 c  Blanched almonds; sliced
    1/2 lb Chocolate-coating wafers com
 
  Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
  Preparation Time: 0:41 1. Preheat oven to 375 F. Grease six 8-inch
  foil pie pans. Foil pans must be used for easy removal of baked
  florentines in 1 piece. 2. In a medium-large heavy saucepan, combine
  butter, sugar, honey, and cream. Heat to boiling over medium heat,
  stirring frequently. Cook 1 1/2 mins, stirring constantly. Remove
  from heat. Stir in almonds. 3. Divide mixture evenly among greased
  pie pans. Using back of wooden spoon, pat evenly into bottom of pans.
  Bake pans 3 at a time, on a single oven rack, 10 to 14 mins, or until
  a rich golden brown. Rotate pans during baking, if necessary, to
  avoid overbrowning. Let cool completely in pans. Refrigerate 10 to 15
  mins for ease in unmolding. 4. With fingers, carefully press in pan
  bottoms from underneath and pop florentines out in 1 piece.
  Refrigerate florentines, stacked between layers of wax paper until
  thoroughly chilled, about 3 hours. 5. Spread melted chocolate coating
  over bottoms of chilled florentines. Let stand until chocolate is
  set. Wrap each florentine separately in plastic wrap. Store in
  refrigerator.
  
  NOTE: Use melted chocolate-coating wafers, which are available at cake
  decorating and candy supply stores, to spread on the bottoms of
  florentines for best results. This type of chocolate will stay shiny
  and give your florentines a professional look. These make fantastic
  holiday gifts.
 
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