Florentine Cookies

Process	Instructions
1. Boil	In a sauce pan, combine cream, sugar, butter, honey, candied fruit and almonds. Bring to a boil.
2. Add	Remove from the heat and stir in the flour and the Grand Marnier.
3. Prepare	Butter the bottoms of 12 - 4" tart tins . Preheat over to 325°(F)
4. Divide-Bake	Divide florentine mix equally between the 12 molds, spread out evenly. Bake for 15 to 20 minutes until golden brown.
5. Cool	Cool 5 minutes before removing from molds. Cool thoroughly flat side down .
6. Melt	Melt the 6 ounces of chocolate. Chopping the chocolate into smaller chunks allows it to melt faster. Heat gently in a double boiler, stirring constantly. Remove from heat and continue stirring. The Chocolate should be very smooth and free of lumps. Temperature should be under 90 degrees.
7. DIp	Holding each florentine carefully, lower the flat side onto the surface of the melted chocolate. Take a cake icing comb and smooth the chocolate out across the surface - creating the wavy lines, as shown
8. Chill	Chill.
Additional Comments:

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