|Butter||100 Gram (8 Tablespoon)|
|Sugar||150 Gram (0.75 Cup)|
|Honey||50 Gram (3 Tablespoon)|
|Whipping cream||70 Milliliter (0.25 Cup)|
|Lemon||1⁄2 , peel grated|
|Sliced almonds||180 Gram (1.75 Cups)|
|Chopped candied orange peel||30 Gram, chopped finely (3 Tablespoon)|
|Semi-sweet chocolate||4 Ounce (100 Gram)|
Grease baking sheets.
Preheat oven to 350°F (175°).
Mix butter, sugar, honey, cream, salt and lemon peel in a medium saucepan.
Bring to a boil then reduce heat.
Continue to boil gently 4 to 5 minutes, stirring constantly until mixture becomes thick and creamy and leaves sides of pan.
Add almonds and candied peel to saucepan; stir well.
Remove pan from heat.
Place heaped teaspoonfuls of mixture well apart on baking sheets.
Flatten mixture slightly with the back of a wet spoon.
Bake florentines 10 minutes or until a rich golden brown.
Cool on baking sheets a few minutes until firm enough to be lifted onto a rack.
Melt chocolate in a double boiler over low heat.
Spread chocolate thickly over undersides of florentines.
Mark into ridges with a fork before chocolate sets and place a halved cherry on top of each one.