Entry-level for beginners---Florentini Cookies

Overview

Today’s Florentine cookies are simple and casual, and well worth a try.

Coat the mold with a thin layer of softened butter, sift flour, tap off excess flour, and refrigerate until ready.
Chop the almonds and sprinkle with powdered sugar and place in the oven, bake at 150 degrees for 10 minutes on the upper middle layer and set aside. (Turn it over halfway to make it evenly heated and crispier)
Put pure milk, sugar, butter, and honey into a container, heat over water, and stir continuously until the sugar and butter are completely melted.
Add chopped almonds and cranberries and mix well.
Sift in the low-gluten flour and mix thoroughly.
Use a small spoon to scoop the batter mixture into small molds.
Place in the middle rack of the oven, heat up and down at 160 degrees, bake for 15 minutes, remove from the mold while hot, and place on a cooling rack to cool.
Melt the dark chocolate over water, use a toothpick to pick up the cookie, dip the bottom of the cookie into the chocolate and let it cool before serving.