- 1/3 cup candied orange peel or dried cranberries
- 1 cup minus 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup honey
- 3/4 cup whipping or heavy cream
- 1 cup sliced almonds
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups finely chopped excellent quality chocolate
- 1 tablespoon + 1 teaspoon vegetable oil, any type
- Pink Himalayan sea salt, for sprinkling
- Preheat oven to 330°F. Set aside 1 or 2 silicone muffin pans or silicone tart molds. Alternatively use a silicone baking mat. Lightly buttered parchment paper can be used, but result will be less successful as cookies will be very uneven. Metal pans are not recommended.
- Chop dried fruit in pea size or slightly smaller pieces and set aside.
- In a saucepan combine sugar, honey, and whipping cream. Bring to a boil and stir continuously using a flat bottom wooden spoon or a heat resistant spatula.
- Heat mixture for about 5-6 minutes or until it reaches 244°F.
- Remove from heat and add almonds, salt, vanilla, and dried fruit.
- Spoon 2 teaspoons of batter into each non buttered silicone pan muffin cavity. Batter will spread automatically in oven.
- Place in oven and bake for about 7 minutes or until deep golden.
- Once cooled, remove from pan and continue with remaining batter. In a well-sealed container, batter can be frozen for months.
- Before working with chocolate, ensure that Florentines have completely cooled.
- Place 2/3 of chocolate and oil in a bowl and place over very low simmering water ensuring that chocolate bowl does not touch water.
- Constantly stir until chocolate is just melted. Remove from heat.
- Add remaining chocolate and stir until majority or all of chocolate has melted. Do not return to heat.
- Dip Florentines half into chocolate and place on parchment paper. Right before chocolate hardens sprinkle with a little salt.
- Store airtight as Florentines are highly susceptible to humidity.