Florentine Chocolate Almond Biscuits From Scratch

Preheat your oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment.

In pan, melt together the butter, sugar, and honey. Once the butter by has completely melted, remove the pan from the heat.

Stir in the flour until it is fully incorporated into the mixture, then add the dried cherries, citrus peel, and flaked almonds. Stir until everything is evenly coated in the syrup.

Transfer small mounds of the mixture onto the lined baking trays, leaving plenty of space around each one as they will spread out while cooking.

Place in the preheated oven for about 10 to 15 minutes, or until golden-brown.

Allow the biscuits to cool on the baking trays for a few minutes, then carefully lift each one with a palette knife and place on a cooling rack.

Melt the chocolate by placing it in a heatproof bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water).

Dip the cooled biscuits into the melted chocolate - one side of each should be entirely covered. Then place them back onto the cooling rack and let the chocolate set.