Chocolate Almond Florentines Biscuits

Start by preheating your oven to 350 degrees Fahrenheit (170 degrees Celsius). This ensures a toasty and evenly cooked Florentine. Line a baking sheet with parchment paper for easy removal and cleanup.

In a heavy-bottomed pan, melt the butter over medium heat, then add sugar, cream, and honey. Stirring constantly to prevent the mixture from burning. It's always crucial to keep an eye on the heat, ensuring it doesn't scorch.

Next, mix in the sliced almonds, candied cherries, sultanas, and rolled oats. From my own experience, mixing these ingredients thoroughly is crucial to ensure every Florentine has a fantastic blend of flavors. Remove from heat and let the mixture cool slightly.

Drop a tablespoon of the mixture onto the prepared baking sheet and gently flatten it with the back of a spoon. Be sure to space them adequately - they do spread during baking!

Bake in the preheated oven for 10-15 minutes or until golden brown around the edges. Remember that Florentines harden as they cool, so don't be worried if they are still soft when you remove them from the oven. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Once fully cooled, melt your dark chocolate. A handy tip here to avoid overheating is that I usually melt my chocolate in the microwave in 30-second intervals, stirring in between until smooth.

Turn your Florentines upside down and spread the melted chocolate on the flat side using a spatula or a spoon. Let them rest until the chocolate sets. This may take a while, but it’s worth every deliciously chocolatey bite.