Florentines Cockaigne

Let's Cook

1. Step 1.

   Toss together in a small bowl until the fruit is separated: 1 ¼ cups packed chopped mixed candied and/or dried fruit; ½ cup (65g) all-purpose flour

2. Step 2.

   Transfer the fruit mixture to a food processor and add: ½ cup slivered almonds; ¼ cup packed (60g) light brown sugar; ¼ cup (80g) honey; ½ teaspoon vanilla; ⅛ teaspoon salt

3. Step 3.

   Pulse until the fruit and nuts are about ¼ inch in size. Add: 4 tablespoons (½ stick or 55g) unsalted butter, melted

4. Step 4.

   Process briefly, until the fruit and nuts are about ⅛ inch in size. Transfer to a bowl. Shape into 1-inch balls and place about 3 inches apart on the baking sheets. Flatten the balls into 2 ½-inch discs. Bake 1 sheet at a time until golden brown, 7 to 9 minutes, rotating the sheet halfway through. Let cool on the sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely.

5. Step 5.

   Dip the bottoms of the cookies in: 4 ounces (115g) semisweet or bittersweet chocolate, melted

6. Step 6.

   Place on baking sheets lined with parchment paper and refrigerate to set the chocolate. Store in an airtight container at room temperature.