A classic recipe from Europe – a little fiddly perhaps, but worth the effort.
¾ cup caster sugar
2 Tbsp cream
130g flaked almonds
15g Edmonds standard flour
½ cup chopped glacé cherries
2 Tbsp chopped mixed peel
150g dark chocolate
1. Preheat the oven to 200˚C. Line two baking trays with baking paper.
2. Melt the butter, sugar, honey and cream in a saucepan and bring to the boil, stirring.
3. Reduce the heat to low, add the remaining ingredients and cook for 5 minutes, stirring constantly.
4. Place 4 teaspoonfuls of the mixture on each baking tray and spread each out to a 7cm circle. They will spread out to 10 cm in the oven.
5. Bake the first tray for 8–10 minutes until the Florentines are thin, golden and bubbling. Watch closely in the last 2 minutes as they burn very easily.
6. Leave for 1 minute to firm up slightly, then carefully nudge the edges of each Florentine with the edge of a knife to form them into neat circles.
7. Slide the sheet of baking paper with the Florentines onto a cooling rack and leave to cool and harden. Bake the next tray in the same way and repeat until all the mixture is used.
8. When they are all cooked turn them over and spread melted chocolate on the underside of each biscuit. Use a fork to make wavy lines in the surface of the chocolate. Leave to set firmly.