Florentines

Heat the oven to 350°F (180°C) and line two baking sheets with parchment.

Bring the butter (60 g¼ cup), granulated sugar (60 g5 tbsp), honey (40 g2 tbsp), heavy cream (60 ml¼ cup) and salt to a boil in a saucepan, stirring, and boil 1 minute.

Off the heat, stir in the sliced almonds (100 g), the Candied Orange Peel and the flour (20 g2½ tbsp).

Drop level teaspoons onto the sheets, well apart; they spread a lot. Flatten each a little with a wet spoon.

Bake 8 to 10 minutes, until golden and lacy. For round edges, push each one back into shape with a round cutter while still hot. Cool on the sheet until firm, then move to a rack.

Melt the dark chocolate (150 g) and spread it over the flat underside of each cookie. Drag a fork through it in waves and leave chocolate side up to set.