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Put a sheet in the mixer bowl, then mix all the ingredients until a homogeneous consistency is obtained. Leave to cool for 2 hours then spread the dough to a thickness of 2.5 mm with a dimension of 40*30 cm.
Precook the dough at 145°c for approximately 17 minutes.
Cook the cream, sugar, glucose, honey and butter at 115°C add the candied orange cubes, the flaked almonds and the Grand Marnier. Immediately spread the florentine mixture on the precooked sweet dough using an angled spatula.
Cook the whole at 165°C for about 15 to 18 minutes (light caramel colouring)
Allow to cool for a few minutes before cutting fingers 9 cm by 1.5 cm.
Keep away from moisture in an airtight box.
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