Bring the cream to the boil with the margarine, vanilla sugar and sugar.Mix the aranzini well with the flaked almonds and flour and stir in.Continue stirring until briefly toasted and remove from the heat.Using a coffee spoon, place heaps of the still hot mixture on a baking tray lined with baking paper, pressing a little flat.Bake in the preheated oven at 180 °C for approx. 15 minutes. Let cool completely.Soften the glaze and brush the florentines on the baking side with it.
Preparation Tip:
Dip the coffee spoon in oil - this makes it easier to cut out.
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