Sieve the flour into a bowl, add 50 g sugar, vanillin sugar, egg white and 75 g butter to make a smooth shortcrust pastry. Wrap the dough in foil and let it rest in the fridge for about 1 hour. Roll out dough thinly. Cut out circles (approx. 5 cm Ø). Knead the dough again and roll out.
Place on a baking tray lined with baking paper. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes, remove from oven. In the meantime, chop the cherries finely. Melt 50 g butter, 100 g sugar and honey in a large pan while stirring until the mixture is lightly browned. Mix in the cream, simmer for about 2 minutes. Add almonds and cherries, simmer for another 3 minutes at low heat while stirring. Put the almond mixture as small heaps on the cookies. Put the cookies back into the oven, bake for about 7 minutes. Take out the cookies and let them cool down. Chop the chocolate coating, melt over a warm water bath and spread on the Florentine tips.
Add almonds and cherries, simmer for another 3 minutes at low heat while stirring. Put the almond mixture as small heaps on the cookies. Put the cookies back into the oven, bake for about 7 minutes. Take out the cookies and let them cool down. Chop the chocolate coating, melt over a warm water bath and spread on the Florentine tips. Let them dry. Dust with icing sugar
waiting time 1 1/2 hours