Bring whipping cream to a boil with margarine, vanilla sugar and sugar. Mix aranzini well with flaked almonds and flour and stir in.
Continue stirring until briefly toasted and remove from heat.
Using a coffee spoon, place heaps of the still hot mixture on a baking tray lined with baking paper, flatten slightly.
Bake in the preheated oven at 180 °C for about 15 minutes. Allow to cool completely.
Soften the glaze and brush the Florentines with it on the baking side.
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