Florentines

Directions

1. 1
   Preheat the oven to 350F (180C).
2. 2
   Line two baking sheets with parchment paper.
3. 3
   Melt the sugar, butter, and honey together in a medium saucepan over low heat.
4. 4
   Remove from the heat and let cool until just warm.
5. 5
   Stir in the flour, candied peel, cherries, almonds, cream, and lemon juice.
6. 6
   Drop teaspoons of the dough, spaced 1 1/2 in (5cm) apart on the baking sheets.
7. 7
   Bake for 10 minutes, or until pale brown.
8. 8
   Do not let them get too dark.
9. 9
   Let cool on the baking sheets for about 3 minutes to set, then transfer to a wire cake rack and cool completely.
10. 10
    Melt the chocolate in a small heatproof bowl set over a saucepan of hot, not simmering, water.
11. 11
    Remove from the heat.
12. 12
    Spread a thin layer of chocolate on the flat side of each cookie, and return to the wire rack, upside down, to set.
13. 13
    Repeat with a second layer of chocolate.
14. 14
    Just before they set, make a wavy line in the chocolate with the tines of a fork.