I have read conflicting stories which suggest that Florentines were, as the name suggests, first made in Florence, and others which recount a tale whereby their invention took place in the kitchen of King Louis XIV’s to present to a party of Italian guests to his palace at Versailles.
No matter which story is true, I do believe that Florentines are very much a grown-ups biscuit. They are lace and pearls, airs and graces. They are the biscuit-y embodiment of an elegant aunt dressed in her Sunday best. The glace cherries, slivered almonds and dark chocolate are no doubt contributing factors, as well as their lacy, toffee-like texture.
If you are short on time then this recipe can also be made into a slice by pressing the mixture into a tin and baking for around 25 – 30 minutes. Once removed from the oven spread a layer of chocolate over the top of the slice, leave to cool and then slice into pieces.