These Florentine Biscuits are delightful cookies topped with a buttery glaze, almonds, cherries and then coated with melted chocolate.
In a mixing bowl, beat together butter, sugar, and vanilla until creamy. Add the flour and the cinnamon and use a spatula to incorporate them into the ingredients, stirring until the mixture is moist enough to form a soft ball of dough.
Wrap the ball of dough in plastic. Chill in the fridge for one hour.
In a saucepan, melt together butter, sugar, honey, and salt. Turn off heat and stir in the flour until dissolved. Stir in almonds and the cherries. Set aside. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
On a floured surface, roll the dough into 1/8 inch thickness. Use a cookie cutter that is 2 and 1/2 inches in diameter and cut out as many circles as you can. Gather remaining dough and roll again to the same thickness and cut out more circles until all the dough is used up. Place every circular dough on prepared baking sheets, giving them about an inch space in between.
Spoon the topping into each dough until all the topping is used up. Bake in the preheated oven for 12 minutes or so, until the topping is melted and the biscuits golden. Let cool.
In a microwave-safe bowl, melt the chocolate in the microwave. Heat it for 15 seconds at a time until chocolate is shiny. Stir chocolate to melt completely.
Dip each cooled biscuit until about 1/4 of the circle is covered. Place each biscuit back on the baking tray until the chocolate is set. Store in tightly covered container for up to 3 days.
Recipe adapted from BBC Good Food