About this project
I love Florentines. My mum used to serve them as petits fours after dinner parties in the Seventies, and I remember her letting me use a fork to make the characteristic wavy pattern on their chocolatey bottoms. This version is given a Middle Eastern twist with Turkish delight and pistachios in the mix.
Preheat the oven to 180°C/Gas 4 and line two baking sheets with baking parchment.
In a small saucepan, melt the butter, sugar and honey. Allow to cool slightly, then add the flour, pistachios, almonds, cherries and Turkish delight. Mix well.
Drop teaspoons of the mixture onto the baking sheets, tapping them with the back of the teaspoon so they are flattened, and leaving plenty of room between each one for them to spread out.
Bake for around 10 minutes, until you have glistening, golden brown splashes of sweetness, then remove from the oven and leave to cool on the baking sheets.
Meanwhile, melt the dark chocolate in a glass bowl over a pan of simmering water.
When the Florentines are completely cool and firm, peel them from the parchment, flip them over and, using a pastry brush, paint the backs with the dark chocolate. Leave to cool, and when the chocolate is almost set, use a fork to create a wavy pattern on the bottom. Allow to set completely