Requires: 2 silicone baking mats (alternatively, baking trays lined with non-stick baking paper)
Preheat the oven to 180°C conventional oven (350° Fahrenheit/Gas 4). Adjust metal racks to the middle groove of the oven. Line 2 baking trays with silicone baking mats (alternatively, use non-stick baking paper).
Place the flaked almonds in a single layer on a baking tray lined with baking paper. Bake, shaking the tray occasionally, until the almonds have turned a light golden brown (approximately 5-7 minutes). Remove from the heat and set aside. Reduce the oven to 160°C conventional oven (320° Fahrenheit/Gas 3).
To make the Florentine biscuit mixture, combine the toasted flaked almonds, candied orange peel and glacé cherries in a large mixing bowl. Place the butter, cream and sugar in a medium-sized saucepan over medium heat. Bring to the boil. Once the mixture has turned a light golden caramel colour (takes approximately 7 minutes), stir in the honey and liquid glucose, then remove from the heat. Add the liquid mixture to the bowl with almonds and candied fruit. Stir to combine.
Use a tablespoon dipped in cold water to spoon each tablespoonful of the Florentine biscuit mixture on the silicone baking mats (or non-stick baking paper), allowing room for spreading. Use the back of the wet spoon to flatten each Florentine slightly. Bake for 15 minutes. Allow to cool completely on the silicone baking mats (or non-stick baking paper).
Place the chocolate into a small heatproof bowl (or small saucepan) over a saucepan containing hot water. Stir the chocolate using a metal spoon until melted. Set the melted chocolate aside to cool slightly. Turn the cooled Florentine biscuits then spread a spoonful of chocolate over the underside of the Florentine biscuits. Optional – use a fork to run a wavy pattern in the chocolate, then place, chocolate-side up, on a wire rack until completely cooled.
Serve immediately or store in an airtight container for 1 week – buon appetito.