Make sure all ingredients are at room temperature before starting. Sift the cake flour and the caster sugar separately.

In a bowl, knead the butter until softened. Then, combine the caster sugar.

Next, whisk the egg and divide into 3 portions. Pour one portion into the butter mixture, mix, then repeat with the other two portions. Keep mixing until it starts to look like mayonnaise.

Combine the almond powder and salt in the butter mixture and mix.

Add the cake flour into the mixture in 3 portions, mixing/folding in between (as if you’re cutting the dough).

Spread the dough between cling wrap (bottom) and parchment paper (top) and flatten the dough into a 28x28cm square using a rolling pin.

Flip the dough around so the parchment paper is on the bottom and place in fridge to chill for a minimum of 1 hour.

After the dough has had time to rest, preheat the oven to 180°C. Then, take the dough out from the fridge and poke holes in it using a fork.

Slightly bake the dough for approx. 20 minutes.

In the meantime, roast the sliced almonds by baking them at 180°C for 8 minutes.

Once about 10 minutes of step 9 have passed, combine all the ingredients (except the sliced almonds) from the appareil section in a pot and simmer over medium heat for about 5 minutes.

Then, after about 5 minutes, add the baked sliced almonds. The appareil mixture and the sablé dough should be finished at the same time.

Next, spread the appareil mixture over the sablé dough.

Bake the dough with the appareil for about 20 minutes at 180°C. Make sure to cut the florentines into squares before it completely cools down to prevent it from cracking. You should start cutting while it’s still warm.