By Robert J.Matthews
1/2 cup whole almonds 1/3 cup honey 3 tablespoons heavy cream 2 tablespoons unsalted butter 1 teaspoon finely grated orange zest 1/4 teaspoon almond extract 1 cup finely chopped dried fruit (cherries, cranberries, raisins or combination)
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a small skillet over medium heat, lightly toast the almonds for 2-3 minutes until fragrant.
In a medium saucepan over medium heat, combine the honey, cream, butter, orange zest and almond extract. Bring to a gentle simmer while stirring occasionally for 2-3 minutes.
Remove from heat and stir in the dried fruit and almonds until combined.
Drop tablespoonfuls of batter onto the prepared baking sheets, spacing about 3 inches apart. Bake for 6-8 minutes until lightly browned around the edges.
Remove from oven and after 1 minute use a thin metal spatula to transfer the delicate florentines to a wire rack to cool completely.
Melt chocolate chips in a microwave or double boiler. Spread a thin layer over the bottom of each cooled cookie and let the chocolate set.