Traditionally, Florentines are large, thick discs. Years ago I developed this more delicate version by rolling the cooked biscuits as thinly as possible between 2 sheets of baking paper. Since then, these are the only Florentines I’ve served. At MG Garage we served these biscuits with the Coffee Cardamom & Hazelnut Custards. You’ll need a candy thermometer to make this recipe.