Ingredients

Steps

• Preheat the oven to 180°C.
• Melt butter, sugar, and flour in a pan over medium heat until dissolved.
• Stir in the crème fraîche gradually until the mixture is well combined.
• Mix in the almonds, candied peel, stem ginger, and sour cherries.
• Place teaspoonfuls of the mixture onto a lined tray, spaced 2.5cm apart.
• Bake for 12–15 minutes until golden-brown, then cool on a wire rack.
• Melt the dark chocolate in a bowl over a pan of simmering water.
• Spread the melted chocolate over the flat bases of the cooled florentines.