Ingredients for about 25 cookies

• 1/2 cup (113 g) unsalted butter
• 1/2 cup (50 g) sugar
• 3 1/4 oz (100 g) candied orange peel (ideally Sicilian), finely chopped
• 1 1/4 cup (125 g) sliced almonds
• 2 tbsp whipped cream
• 8 oz (225 g) dark chocolate chopped

Preheat the oven to 350°F and prepare two baking sheets with parchment paper.

Melt the butter in a small saucepan, stir in sugar, slowly bring to a boil, then remove from heat. Add the candied orange peel and sliced almonds and mix well.

Whisk whipping cream until thick and gently stir into the almond mixture. Set aside for 10 minutes until cool and thick.

Spoon a heaping teaspoon of the mixture for each Florentine to fill both baking sheets. Space well apart as the cookies will spread.

Bake for 5 minutes until lightly set. Using a knife, shape the spread mixture into neat rounds pulling in the edges. Return shaped cookies back into the oven for another 4 minutes. Reshape again and allow to cool for 3 minutes. Carefully lift them onto a wire rack to cool.

Melt 2/3rd of the chocolate in the microwave by heating it in 30-second intervals at 50% power. Stir between intervals as the chocolate can hold its shape even though it might be melted. Near the end, you may want to use smaller intervals. Once the chocolate is melted, add the remaining 1/3rd and stir until all is melted. Cool the chocolate to room temperature. Using a flexible bladed knife, spread on the smooth underside of the Florentines. Return to the rack until the chocolate is just setting. Run a fork through the chocolate to make wavy lines an set at room temperature.

They will store in an airtight container for up to 1 week.