How to make cherry, almond and lemon florentines

Everything that is needed! Start by pre heating oven to 350*F

Combine whipping cream, butter, sugar and honey in a small pot over medium-low heat.

Stirring to dissolve sugar. Sorry for the blurry picture.

Bring to a boil and remove from heat.

Stir in lemon rind, salt, flour, sliced almonds and dried cherries.

Mix until smooth.

Spoon 1tsp of batter into each well and use the back of the spoon to spread into an even layer.

Lightly butter the wells of a nonstick muffin tin. Bake for 8-9 minutes or until golden brown.

Let cool for 5 minutes to harden, then use the point of a butter knife to pop the cookies out of their wells and let cool completely on a baking rack. Repeat with remaining batter.

Melt chocolate in a double boiler on low heat.

Drizzle chocolate overtop cookies, or dip cookies into chocolate to cover halfway. Transfer to parchment-lined baking sheet and let stand until chocolate has set.

Makes about 36 cookies and only takes about an hour to make them. You may want to make more because they go fast!!!