Roast ground almonds in a pan without fat until golden brown, remove. Roast almond flakes in the same way and add to the grated almonds. Chop cranberries, candied orange peel and pistachios very finely
Bring butter, honey, milk, cream and orange peel to the boil in a larger pot. Mix flour, almonds, vanilla pulp and salt, stir into the honey-milk and roast over low heat for about 5 minutes while stirring continuously. Let the mixture cool down in the pot
Line 2 baking trays (32 x 39 cm) with baking paper and place the wafers on top with a small gap between them. Spread the almond paste with 2 teaspoons as small heaps on the wafers. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes
Let the Florentines cool down on the tray for about 45 minutes. Chop white chocolate and melt it over a warm water bath and put it in a freezer bag. Cut off a small corner. Decorate Florentines with it. Leave to dry in a cool place, remove from the paper and pack airtight
waiting time approx. 1 1/4 hours